Tags: vegetarian - dinner - GF - GF vegetarian - GF dinner
Active Time: 45 minutes
Passive Time: N/A
Serves: 4

Peanutty tofu bowl with kale and carrots

Mealime

• 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

• Use GF soy sauce to make GF, if necessary.

1. 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.
2. 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.
3. 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.
4. Once tofu is drained, cut into medium size cubes and toss in the marinade bowl. Set aside.
5. Chop kale leaves into bite size pieces and transfer to a bowl. Set aside.
6. Cut carrots into matchsticks or grate (whichever you prefer) and set aside.
7. Mince ginger.
8. Preheat skillet over medium and add vegetable oil. Add tofu and marinade. Cook until golden brown and sauce is thickened.
9. 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.
10. Remove tofu from skillet once cooked. Added kale to skillet and cook until wilted.
11. To serve, divide rice between bowls. Top with kale, carrots, and tofu. Drizzle with sauce and sprinkle with sesame seeds.