Kale, Broccoli & Tofu Stir-Fry with Ginger Miso Dressing
This is a great recipe for a quick lunchtime stir-fry, with broccoli and kale (or dark-leafed cabbage greens or spinach)!
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Cooking tools:
- Juicer
- Chef's knife
- Cutting board
- Skillet
- Spatula
- Paper towel
- Measuring spoon
- Whisk
- Cup
- Mixing bowl
- Stove
- Refrigerator
Ingredients
- 1 tbsp toasted sesame oil
- 2 cloves garlic, peeled and crushed
- 1 onion, finely sliced half-moons
- 10 fresh shitake mushrooms, finely sliced or dried shitake mushrooms
- ½ block of tofu cut into (small dice)
- 1 head of broccoli cut into medium-sized pieces
- 1 head curly kale, stem removed and thinly sliced
- 3 Tbsp tamari or shoyu (organic soya sauce)
- 1 Tbsp white miso paste dissolved in two tbsp water
- 1 Tbsp freshly squeezed ginger juice
- 1 Tbsp balsamic vinegar
- 2 Tbsp toasted sesame seeds
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