====== Peanut Tofu Bowl with Kale ====== 

Tags: [[vegetarian]] - [[dinner]] - [[Gluten Free|GF]] - [[GF vegetarian]] - [[GF dinner]]\\ 
Active Time: 45 minutes\\ 
Passive Time: N/A\\ 
Serves: 4\\

====Description====
Peanutty tofu bowl with kale and carrots

====Source====
Mealime

====Ingredients====
  *Extra firm tofu: 24 oz

  *Jasmine rice: 1 cup

  *Garlic: 2 cloves
  *Sesame oil: 2 tbsp
  *Soy sauce: 1/4 cup + 2 tsp, divided
  *Maple syrup: 2 tbsp + 2 tsp, divided

  *Kale: 2 bunches

  *Carrots: 2

  *Ginger: 2 inch piece

  *Vegetable oil: 2 tbsp

  *Peanut butter: 1/4 cup
  *Chili-garlic sauce: 1 tbsp

  *Sesame seeds: to serve

====Notes====
  *Use GF soy sauce to make GF, if necessary.

====Instructions====
  -Cut tofu in half on the long side. Sandwich between paper towels and weigh down with a heavy baking sheet and cast iron on top to squeeze out the water. Let drain for 10 minutes, then change out the paper towels and repeat for another 5-10 minutes.
  -Rinse and drain rice. Boil 2 cups of water in a small saucepan and add a little salt. Add rice, stir to combine, cover, and reduce heat to low. Cook for 12 minutes or until rice is done. Set aside.
  -Mince the garlic and place in a bowl. Add sesame oil, 1/4 cup soy sauce, and 2 tbsp maple syrup. Stir to combine and set aside the tofu marinade.
  -Once tofu is drained, cut into medium size cubes and toss in the marinade bowl. Set aside.
  -Chop kale leaves into bite size pieces and transfer to a bowl. Set aside.
  -Cut carrots into matchsticks or grate (whichever you prefer) and set aside.
  -Mince ginger.
  -Preheat skillet over medium and add vegetable oil. Add tofu and marinade. Cook until golden brown and sauce is thickened.
  -Prepare peanut sauce by combining peanut butter, chili garlic sauce, 2 tsp soy sauce, 2 tsp maple syrup, and 3 tbsp hot water. Continue adding hot water until sauce reaches the consistency you want.
  -Remove tofu from skillet once cooked. Added kale to skillet and cook until wilted.
  -To serve, divide rice between bowls. Top with kale, carrots, and tofu. Drizzle with sauce and sprinkle with sesame seeds.

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