Name: Spicy Peanut Tofu Bowl with Kale & Savory Sesame Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 3 (340 g) pkgs extra firm tofu; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ cups jasmine rice; 3 bunches kale; chili-garlic sauce; natural peanut butter; pure maple syrup; sesame seeds; soy sauce; toasted sesame oil

Spicy Peanut Tofu Bowl with Kale & Savory Sesame RiceSpicy Peanut Tofu Bowl with Kale & Savory Sesame Rice — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 medium carrots

3 (340 g) pkgs extra firm tofu

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ cups jasmine rice

3 bunches kale

chili-garlic sauce

natural peanut butter

pure maple syrup

sesame seeds

soy sauce

toasted sesame oil

Instructions

Cut the tofu in half along the long side. Sandwich the tofu between clean towels or paper towels and place side by side on a baking sheet. Place a cutting board with something heavy on top and set aside to press out excess water.

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

Peel and mince the garlic. In a large bowl, combine garlic, sesame oil, soy sauce, and maple syrup to make a marinade for the tofu.

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

Meanwhile, cut the tofu planks in half and then cut each half into 4 triangles. Place tofu in the bowl with the marinade and gently toss until well coated. Set aside.

Wash and dry kale. Fold leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and transfer to a salad bowl.

Wash, trim, and peel the carrots; coarsely grate and set aside.

Preheat a skillet over medium-high heat.

Wash, peel, and mince or grate the ginger.

Once the skillet is hot, add oil and swirl to coat the bottom. Add the tofu and the marinade. Cook until golden brown, 2-3 minutes per side. Cook in batches if necessary.

Meanwhile, prepare the peanut sauce by whisking together ginger, peanut butter, chili-garlic sauce, soy sauce, maple syrup, and hot water in a small bowl.

Once the tofu is cooked, transfer to a plate, returning the skillet to the heat. Add kale and water to the skillet and cover with a lid. Allow to steam for 2 minutes covered then uncover, stirring occasionally, for 2 minutes more.

Uncover the rice, fluff with a fork, and add sesame oil. Fold the oil into the rice.

To serve, divide rice between bowls, top with tofu, grated carrot, and kale; drizzle with peanut sauce and sprinkle with sesame seeds. Enjoy!

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