Photo by sysadmnling

We’re leaving for vacation on Wednesday, so I harvested aggressively on Saturday to minimize the inevitable waste from a week-or-so of neglect. This resulted in nine pounds of tomatoes, six plus pounds of potatoes, a beautiful orange pepper, and a giant bag of kale, among other things that were tossed in the compost pile or left to their own devices. Jackie and Leah both enthusiastically recommended this recipe, which seemed like a great way to use up a giant amount of kale without requiring much additional grocery shopping.

Shane worked from home today, so I emailed him mid-day to ask for help with a bit of prep – pressing the tofu and making the marinade – so that we could eat right after work. Instead he surprised me by making the whole meal!  While I made myself a drink, he fried up the tofu and kale, gave the too-thin rice noodles a quick stir around in the cast-iron skillet, and plated everything with a drizzle of the dipping sauce.

I insisted on eating with chopsticks, but quickly dispensed with the idea of dipping in the dipping sauce – the noodles were too fragile, and we kept having to move the bowl back and forth between us to avoid dripping on the table.  Shane spooned sauce over his dish and seemed much happier with that solution.

With the right noodles – we only had very thin ones on hand from another recipe – this recipe might be a keeper.  Also a keeper?  My husband.  For real.

Recipe:
Pan Fried Tofu, Kale, and Stir-Fried Noodles from Vegan Yum Yum