Miso-maple noodles with kale and crispy tofu

Miso-maple noodles with kale and crispy tofu is a simple, quick and tasty dish inspired by Asian cuisine. It’s vegan and gluten-free.

200 g rice noodles
100-200 g firm tofu, pressed
200 g / 3 large leaves of curly kale
2 small carrots, sliced
a wedge of red cabbage, sliced into thin strips
2 tbsp of oil with high smoke point (I used peanut oil)
soy sauce (or tamari for GF)
about 1 tbsp of corn starch

SAUCE:
2 tbsp white / shiro miso paste + 1 tbsp water
1 tbsp soy sauce (or tamari for GF)
1 tbsp maple syrup
2-3 tsp grated ginger (depending how much you like it)
1 garlic clove, pressed
1 tbsp rice vinegar
pinch of hot chilli flakes
1 tsp sesame oil
½ tbsp frying oil

View the full recipe at Lazy Cat Kitchen →