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Kale & Tofu Stir Fry with Crunchy Miso Ginger Dressing

November 13, 2013

Kale & Tofu Stir Fry with Crunchy Miso Ginger Dressing

Eri, our Sales Office Assistant Manager, has come up with this delicious recipe for World Vegan Month.

Serves 2


  • 1 pack of Clearspring Tofu
  • 1 clove of Garlic
  • 1 small chunk of Ginger
  • 1 Leek
  • 1 small Aubergine
  • 1 small Green Kale
  • 20g of Pumpkin Seeds (unsalted)
  • 20g of Raw Almonds (unsalted)
  • 20g of Raw Cashews (unsalted)
  • 20g of Sunflower Seeds (unsalted)
  • 1tbsp of Clearspring Toasted Sesame Oil
  • 1tbsp of Clearspring Miso Paste (heaped)*
  • 1tbsp of Clearspring Malt Syrup*
  • 1tbsp of Clearspring Tamari Soya Sauce*
  • 1tbsp of Red Wine*

*Mix well before cooking


  1. Fry finely chopped garlic and ginger with Clearspring Toasted Sesame Oil
  2. Fry chopped aubergine and leek
  3. Lightly roast the pumpkin seeds, almonds, cashews, and sunflower seeds in a separate pan, then add to the frying pan
  4. Add the well mixed Miso, Malt Syrup, Tamari and wine seasoning to the frying pan
  5. Add diced tofu, mix gently and cook just enough to warm it up
  6. Add few drops of Clearspring Toasted Sesame Oil
  7. Serve the stir fry on a bed of lightly boiled green kale

By Eri Lawley (our International Sales Office Manager)

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