Chili Garlic Tofu Bowls

Ingredients

• 1 bunch kale
• 1 Tbsp cooking oil
• 2 cloves garlic
• 1 Tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 Tbsp sesame seeds
• 14 oz block firm tofu
• 2 Tbsp chili garlic sauce
• 1 Tbsp brown sugar
• 4 cups cooked brown rice
• 1 lime
• 1/4 bunch cilantro, optional

Directions

1. Take the tofu out of the package, then wrap it in a clean, lint-free kitchen towel or several layers of paper towel. Set the wrapped block between 2 plates, and put something weighty on top, such as a pot filled with water. Press the tofu for at least 30 minutes.
2. While the tofu presses, get the kale ready. Strip the leaves away from the stems, then slice the leaves into 1-inch strips. Wash them thoroughly in a colander under cool water, then leave them to drain.
3. Mince the garlic, then place it in a large pot with 1 tablespoon cooking oil. Cook over medium heat for about 1 minute, stirring as it softens. Add the rinsed kale, and keep cooking and stirring until it wilts, about 5 minutes. Mix in the soy sauce, sesame oil, and sesame seeds, then move the kale aside.
4. Make the tofu sauce next. In a small bowl, combine the chili garlic sauce, soy sauce, and brown sugar. When the tofu is done pressing, slice it into small cubes or rectangles.
5. Warm a large skillet over medium-high heat. When the pan is hot, pour in 1 tablespoon of cooking oil, tilting the skillet so the oil coats the whole surface. Add the tofu pieces and cook them until the bottoms are golden brown, then turn them and brown the second side. Keep going until most sides are golden brown. The tofu will hold onto the pan until it has browned, then it will release, so don’t rush the flipping.
6. When the tofu is browned on most sides, shut off the heat. Add the prepared chili garlic sauce to the skillet and stir until the tofu is coated. The sauce will tighten up a bit and soak into the tofu.
7. Assemble the bowls with 1 cup cooked rice in each bowl, plus 1/4 of the sesame kale and 1/4 of the chili garlic tofu. Cut the lime into wedges, and serve each bowl with 1 or 2 wedges and a few sprigs of fresh cilantro. Add a squeeze of lime juice right before eating.