Name: Crumbled Orange-Ginger Tofu Rice Bowl with Tomato-Kale Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (340 g) pkgs extra firm tofu; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ small pkgs grape tomatoes; 1 ½ cups jasmine rice; 1 ½ bunches kale; 3 oranges; ½ medium red onion; honey; rice vinegar; salt; sesame seeds; soy sauce; toasted sesame oil

Crumbled Orange-Ginger Tofu Rice Bowl with Tomato-Kale SaladCrumbled Orange-Ginger Tofu Rice Bowl with Tomato-Kale Salad — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 (340 g) pkgs extra firm tofu

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ small pkgs grape tomatoes

1 ½ cups jasmine rice

1 ½ bunches kale

3 oranges

½ medium red onion

honey

rice vinegar

salt

sesame seeds

soy sauce

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, peel and mince ginger and garlic. Place both in a large bowl.

Juice oranges into the bowl with the ginger and garlic. Add oil, vinegar, soy sauce, and honey, then whisk to combine the marinade. Transfer ⅓ to another large bowl and set aside for the salad.

Crumble tofu with your fingers into the remaining bowl with the marinade. Stir to coat and set aside.

Peel, halve, and slice onion crosswise into thin half-moons. Add to the large bowl reserved for the salad and stir to combine the dressing.

Fold kale leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces. Add to the bowl with the dressing. Using your hands, massage kale with the dressing until wilted, 1-2 minutes.

Halve grape tomatoes. Add to the bowl, toss to combine, and set aside.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add tofu and marinade. Cook, stirring occasionally, until tofu is golden, 6-8 minutes. Remove from heat.

To serve, divide rice, salad, and tofu between bowls. Sprinkle with sesame seeds and enjoy!

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