Kale wok potatoes “meal prep”
Linnea Vihonen
Chef and creative innovator.
25 min.
2Ingredients
- 1 bag Rooty Wok Potatoes
- 1 tbsp rapeseed oil
- ½ tsp fine sea salt
- 1 tbsp toasted sesame oil
- 1 red onion, sliced
- 2 spears kale, sliced
- 1 packet marinated tofu, cubed
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- ½ tsp fine sea salt
- black pepper from a mill
plus:
- crushed toasted almonds
- ½ pot parsley, finely chopped
Recipe
Heat 1 tbsp of rapeseed oil in a pan and add the frozen wok potatoes. Fry for around five minutes until they are golden brown, and season with salt. Set aside.
Fry the red onion slices in the toasted sesame oil until they are soft and translucent. Add the tofu cubes and fry for a few minutes. Add the kale and fry for a further five minutes.
Add the wok potatoes back to the pan and stir. Season with soy sauce, lemon juice, salt, and a few turns of the black pepper mill. Granish with crushed toasted almonds and chopped parsley.
Rooty
Wok potatoes
Rooty Wok potatoes is healthy and easy to prepare, plus you’re saving the planet on the side. We have created an all-round good side dish that turns any main meal into something special. Wok potatoes can be used in a hearty Pad Thai or a fresh veggie stir fry. You can do anything with Wok potatoes.
If you swap your wheat noodles for potato – the northern superfood – you’re also doing the environment a favour. Potato yields are four times larger than wheat yields grown on the same amount of farmland. What you eat matters!
Why do things the hard way when it’s so easy to make eco-friendly food? Rooty Wok potatoes – Juurevaa alkuvoimaa
See also
Lo mein
Feta and potato omelette
Creamy potato salmon
