This was my first time using my new tofu press. I'm thoroughly impressed. Previously squeezing the excess moisture out of tofu involved stacking books on top of a block of tofu wrapped in paper towels bundled in a hand towel. It was far too involved. The new tofu press shaved at least 15 minutes off the total prep time for this recipe.
1/4 C Sriracha
1/4 C apple cider vinegar
1/4 C Bragg's Liquid Aminos
1/2 C water
1/2 C peanut sauce
1 block firm tofu
10oz bag raw kale
1 Tbs sesame oil
Whisk liquid ingredients together
Pour half of mixture over kale and massage until leaves begin to soften (wear gloves to protect your hands from the sriracha - it's that hot)
Use your preferred method for removing excess moisture from tofu (here is a popular choice How to Marinate Tofu)
Cut tofu into squares
Use the remaining liquid ingredient mixture to marinate tofu for one hour.
Pan fry tofu in sesame oil until brown
Serve tofu and kale with side of rice
Today I used an organic wild rice and quinoa blend. I found the warmth of the rice and tofu perfectly complemented the cool temperature of the kale and the spicy heat of the Sriracha.