Spicy Peanut Tofu Bowl with Kale & Savory Sesame Rice

Directions

1. Press the tofu by sandwiching it between clean towels and weighting it, then cut into triangles. Toss with minced garlic, a splash of sesame oil, soy sauce, and maple syrup to coat.
2. Rinse jasmine rice under cold water using a strainer, then drain and transfer to a small saucepan. Add water, bring to a boil, then cover and simmer on low until the liquid is absorbed, about 15–18 minutes. Keep it covered off the heat for 5 minutes.
3. While the rice cooks, whisk together the peanut sauce: ginger, peanut butter, chili-garlic sauce, soy sauce, maple syrup, and enough hot water to reach a sauce-like consistency.
4. Warm a skillet over medium-high heat, add a small amount of oil, and cook the tofu pieces until golden brown on both sides, about 2–3 minutes per side. Remove tofu and set aside.
5. Prep the kale by washing, drying, and tearing leaves into bite-sized pieces. Add a splash of water to the same skillet, place kale in, cover, and steam for 1 minute before uncovering and cooking another minute, stirring occasionally.
6. Grate or shred the carrot and set aside.
7. Fluff the cooked rice with a fork and drizzle sesame oil over the grains, then fold to combine.
8. Assemble the bowls: divide the sesame rice, top with the fried tofu, kale, and grated carrot, then drizzle with the peanut sauce and sprinkle with sesame seeds.