Crispy Tofu with Spicy Chili Mango Massaged Kale
Ingredients
Crispy tofu bowls
- 12 oz extra firm tofu, pressed for 10 min
- 1/2 cup jasmine rice, cooked accordingly
- 1/2 English cucumber, thinly sliced
- 1/2 avocado, sliced
- 1 tbsp black sesame seeds
Massaged kale
- 1 bunch lacinato kale, spines removed, finely chopped
- 1/2 lemon, juiced
- 1/2 tsp olive oil
Spicy chili mango sauce
- 1 yellow mango
- 1 garlic clove
- 1 tbsp fresh ginger
- 1/2 tsp cayenne
- 1 tbsp maple syrup
- 1/4 cup plain, unsweetened coconut yogurt
- 2 limes, juiced
- 2 tbsp rice vinegar
- 1 tbsp soy sauce, Tamari, or coconut aminos
- 2 tbsp chili garlic sauce
- Pinch of salt and pepper
Preparation
After tofu is pressed, slice into 1-inch cubes. Lightly spray a cast iron skillet with avocado oil and warm over medium low heat. Arrange tofu in an even layer. Cook undisturbed for 5-6 minutes until the tofu is no longer sticking to the skillet and is golden and super crisp on the underside. Flip and repeat for 4-5 minutes on the second side.
Meanwhile, add kale to a bowl and drizzle with lemon juice and olive oil. Use your hands to massage for 15 seconds until tender.
Add all ingredients for sauce to a blender and puree until smooth and creamy. Season to taste.
Pour sauce over kale and toss to combine.
Serve by adding kale and rice to bowls and topping with tofu, cucumber, avocado, and a sprinkle of sesame seeds.
Notes
This dish serves 2 people and can be prepared in 30 minutes.
Rice is optional.
