Kale and tofu stiryfry
A flavourful, vitamin packed stir fry with kale, kale and more kale. There’s also tofu, leeks, plenty of ginger and eggs.
Servings Prep Time
3 10minutes
Cook Time
Servings Prep Time
3 10minutes
Cook Time
  • 200g Curly kale£2.00
  • 280 Tofoo tofu£2.00
  • 1 leek£1.00 (Pk of 2)
  • 4optional large free range eggs£1.25 (Pk of 6)
  • 3-4tbsp Chopped fresh gingerUse generous finger sized piece (or as desired)
  • 1 Small onion
  • 4tbsp Chopped coriander£0.70
  • 1tbsp freshly squeezed lemon
  • 1tbsp Dark soy sauce
  • 1-2tbsp Oyster sauce
  • 2tbsp Home made hot sauce(optional)
  • 3tbsp olive oil(for sautéing)
  1. Wash kale and set aside Chop tofu in bite sized pieces. I recommend the Tofoo brand because it’s by far the best I’ve used. No heavy pressing the tofu to get the water out. Tofoo comes ready to cook and takes in the flavours well. Chop the ginger, onions and coriander. Set aside. Add squeezed lemon juice to eggs and mix. Set aside
  2. Heat olive oil in wok. Throw in onions, ginger and leeks and cover on medium heat for 1 minute.
  3. Push onions, ginger and leeks to one side of the wok, and add the eggs. Cover wok until eggs cook through.
  4. Add tofu and soy sauces, oyster sauce, hot sauce, coriander and stir well. You don’t need to add salt as there is already in these sauces, so best to wait until the flavours set in before you go adding in salt.
  5. Add kale to wok and cover for 45 seconds. Give a quick stir to get everything mixed up and all the juices in between the kale.
  6. Remove from heat