Kale Bami Goreng in a wok

Ingredients for 4 servings:

• 2 tbsp agave syrup
• 60 ml soy sauce
• 3 tbsp lime juice
• 3 garlic cloves
• 1 piece(s) ginger, walnut-sized
• 200 g natural tofu
• 750 g kale, fresh
• 7 tbsp olive oil for frying
• ½ tsp salt
• 400 g carrot(s)
• 250 g mie noodles or tagliatelle
• 200 g onion(s)
• 1 chili pepper(s)
• 30 g sesame seeds
• 60 g cashew nuts, roasted and salted
• 150 ml water

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

Vegan

Mix agave syrup with soy sauce and lime juice. Peel garlic and press into it. Peel ginger and grate into it. Mix marinade well. Squeeze tofu well in a kitchen towel and cut into approx. 1.5 cm cubes. Mix half with the marinade, stirring occasionally, and let it marinate for at least 15 minutes. Trim and wash kale and let it drain in a sieve. Cut everything into 1-2 cm wide strips. In a bowl, toss cabbage vigorously with your hands with 1 tablespoon of oil and 1/2 teaspoon of salt. Peel carrots, quarter or eighth lengthwise depending on thickness and cut crosswise into 4 cm long sticks. Peel onions, halve and cut crosswise into approx. 0.5 cm thick half rings. Wash chili, halve, deseed and finely dice. Cook noodles al dente according to package instructions. Drain in a sieve and let drain. Toast the sesame seeds in a wok without fat over medium heat until light brown and then transfer to a plate to cool. Heat 2 tablespoons of oil in the wok, stir-fry the noodles for about 3 minutes over medium-high heat, remove from the wok and set aside. Remove the tofu from the marinade, heat 2 tablespoons of oil in the wok and fry the tofu for about 5 minutes over medium heat until golden brown. Remove from the wok and set aside. Heat the remaining oil in the wok and fry the carrots, onions and chili over medium-high heat. Gradually add the kale and fry briefly. Deglaze the vegetables with the remaining marinade and 150 ml water, bring to a boil and simmer in the covered wok for about 10-12 minutes over low to medium heat, stirring occasionally. Meanwhile, roughly chop the cashews. Mix the noodles and tofu into the vegetables and heat briefly. Season to taste with soy sauce and salt. Stir in the sesame seeds. Divide among 4 bowls, sprinkle with cashews, and serve. Tips: Since tagliatelle takes longer to cook, you should put it on the wok before peeling the carrots. Simmer the vegetables for longer or shorter depending on your desired crunch. To prevent the vegetables from sticking to the bottom of the wok, add an additional 50 ml of water if necessary. Approx. 741 kcal per serving.