Eclectic ingredients list inspired by foods in the fridge that needed to be eaten. Not a lot of confidence in this dish until I sampled it from the wok. Turned out to be a winner, and a nice way to mix up my go-to stir-fry routine. To top it off, yet another way to enjoy kale!
1 Tbsp minced ginger
1 clove minced garlic
1 zucchini, chopped (any shape will do!)
2 carrots, diced
1/2-1 bunch kale, torn into small pieces
1 can garbanzo beans
as much tofu as you like, cooked
package of soba noodles
Braggs aminos, to taste
~2 Tbsp rice vinegar
fresh squeeze lemon juice
1 tsp plum sauce
cilantro, to taste
Sautee the ginger and garlic for a minute or so in any type of oil you like. (I used the leftover coconut oil from pan frying to tofu). Add some Braggs and rice vinegar. Then add the zucchini, stir and cook a few minutes, and add the kale.
In the meantime, cook the soba noodles.
Add the carrots and garbanzo beans. Stir, and squeeze in some lemon.
Add the cooked tofu into the mix, and stir in the plum sauce. Taste, and add more Braggs and/or rice vinegar. Serve over the soba noodles, and top with cilantro.