Stir-fry green beans, kale and tofu

Stir-fry green beans, kale & tofu

This is one of my favourite and simplest recipes that I cook almost every week. It goes with everything. You can have it as a side or main dish if you wish with some rice or your choice of meat. As you will see, I never measure, rather just use my eyes and gut feeling, and a lot of tasting.

Ingredients

Tofu (cut into 1-1.5inch cubes), green beans, green kale, veggie salt (Vegeta) or normal salt, chilli flakes, sumac, olive oil, garlic and mint.

Method

Heat olive oil in a wok or large pan over medium heat for a couple of minutes and then add crushed garlic to it and stir for another minute till sizzling.

Add the pre-cut tofu to the oil and garlic and fry for a few minutes till gold. I add the veggie salt now to flavour the tofu.

Add the pre-washed, trimmed and drained beans – I tend to leave them whole or cut them into two pieces if very long and fry all for a minute or so.

Add the pre-washed and pre-chopped kale to the mix. You can discard the kale stems and chop the leaves into 1-inch pieces if you want, but I only discard the thick parts and keep those between the leaves. Cook, stirring occasionally with tongs until kale is bright green and slightly tender, about 5 minutes.

You can season your mix now with salt, chilli and sumac to your liking. Just sprinkle, stir and taste as you go. I like my food extra spicy so I do add a bit extra.

Cut some fresh mint (or dry if you don’t have fresh), add and mix. Serve your stir-fry warm with rice or meat.

You can remove the tofu if you are serving the dish with meat. The original recipe is stir fry greens without tofu, but I add it for a wholesome vegetarian dish.