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Spicy Peanut Tofu Bowl with Kale & Savory Sesame Rice.

  • 2 medium
    carrots
  • 2 (12 oz) pkg
    extra firm tofu
  • 2 cloves
    garlic
  • 2 (1 inch) pieces
    ginger root
  • 1 cup
    jasmine rice
  • 2 bunches
    kale
  •  
    chili-garlic sauce
  •  
    natural peanut butter
  •  
    pure maple syrup
  •  
    sesame seeds
  •  
    soy sauce
  •  
    toasted sesame oil
  • 1
    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.
    2 (12 oz) pkg extra firm tofu
  • 2
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.
    1 cup jasmine rice
    2 cup water
  • 3
    Peel and mince the garlic. In a medium bowl, combine garlic, sesame oil, soy sauce, and maple syrup to make a marinade for the tofu.
    2 cloves garlic
    2 tbsp toasted sesame oil
    ¼ cup soy sauce
    2 tbsp pure maple syrup
  • 4
    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.
  • 5
    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.
  • 6
    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.
    2 bunches kale
  • 7
    Wash, trim, and peel the carrots; coarsely grate and set aside.
    2 medium carrots
  • 8
    Preheat a skillet over medium-high heat.
  • 9
    Wash, peel, and mince or grate the ginger.
    2 (1 inch) pieces ginger root
  • 10
    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.
    2 tbsp toasted sesame oil
  • 11
    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.
    ¼ cup natural peanut butter
    1 tbsp chili-garlic sauce
    2 tsp soy sauce
    2 tsp pure maple syrup
    3 tbsp water
  • 12
    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 1 minute covered then uncover, stirring occasionally, for 1 minute more.
    ½ cup water
  • 13
    Uncover the rice, fluff with a fork, and add sesame oil. Fold the oil into the rice.
    1 tbsp toasted sesame oil
  • 14
    To serve, divide rice between bowls, top with tofu, grated carrot, and kale; drizzle with peanut sauce and sprinkle with sesame seeds. Enjoy!
    2 tbsp sesame seeds