next - kimchi kale needs to become a regular thing. because it is delicious.
basically an amalgamation of some boring tasting things, made infinitely better with kimchi!! yesss. i like to freeze my tofu and .... forget about it for months. something about the formation of ice crystals changing the internal structure of tofu makes the texture incredibly awesome. not that i dont like plain tofu, but frozen/defrosted tofu is for lack of a better word, meatier. its denser, more toothsome [gack], and surprisingly easier to cook.
- 1 lb tofu [fresh or frozen/defrosted]
- 1 small bag dried green tea noodles
- 2 zucchinis
- 1 bunch kale
- 1/3 jar kimchi
chop kale, zucc, and kimchi if in large cabbage slices - retain kimchi juice for later. heat small quantity of vegetable oil in wok until shimmery. add kale [stand the fuck back if its recently been rinsed] and cover. stir several times until kale turns bright green and is starting to crisp in places. add zucchini, more oil if necessary, and chopped kimchi. fry until zucc is tender ~5 minutes. remove veggies from wok and set aside.
add more vege oil and chopped tofu. let cook with the lid off so tofu gets crispy and drys out a little. add reserved kimchi juice and cook several minutes. pile noodles, veggies, and tofu back together artfully, or just hoark it down cos its late and youre hungry. i understand.