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Supplies
Tofu Press (optional)
Chopping knife
Veggie Chopper Dicer (optional)
Garlic Mincer
Measuring Spoons:
1/2 teaspoon
Large Pot
Liquid Measuring Cup
Ingredients
Directions
1
PREP:Press the tofu and then cut into about 32 evenly sized 1/2-inch cubes.
2
PREP: Dice 1 yellow onion, set aside.
3
PREP: Dice 4 large carrots, set aside.
4
PREP: Dice 4 ribs of celery, set aside.
5
PREP: Mince 4 garlic cloves and set aside in a spice cup.
6
PREP: Peel and mince 1 tablespoon of fresh ginger and add to spice cup.
7
PREP: Add to the spice cup:
- Salt (1 teaspoon)
- Black pepper (1/2 teaspoon)
- Chili powder (1⁄2 teaspoon)
- Red pepper flakes (1⁄4 teaspoon – optional)
8
Heat the olive oil in a large pot over medium heat until simmering.
9
Add the tofu cubes, plus a few pinches of salt and black pepper and spread out into a single layer.
10
Cook without moving until lightly browned, about 3 minutes, then flip each cube and cook for another 3 minutes. Remove from the pot and set aside.
11
In the same pot with the oil from the tofu (add an additional drizzle if needed), add the:
- Onion
- Carrots
- Celery
12
Cook, stirring occasionally, until the onion is translucent and the carrots and celery are soft, 7 to 9 minutes.
13
Stir in the spice cup and cook until fragrant, about 2 minutes.
14
Add 1 cup of rice and toast in the vegetables and spices for another 2 minutes, stirring often.
15
Add the 32 oz of broth and 3/4 cup (1/2 can) of coconut milk
16
Increase the heat to medium-high, and bring to a boil.
17
Once boiling, reduce the heat to medium low and simmer until the rice is cooked, about 10 minutes.
18
Mix in the 2 1/2 cups of kale and cooked tofu. Cook until the kale is fully wilted, about 2 minutes.
19
To serve, divide evenly among four bowls and top each with a sprinkle of green onion and drizzle of toasted sesame oil.
Notes
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