Tip: Gochujang is a savoury, sweet and spicy Korean red chili paste. It is spicy, so add it to your preferred spiciness level in Step 3.

Prepare Ingredients

• Wash kale, green onion, and cucumber.
• Trim ends from cucumber and slice ito ¼ inch rounds.
• Thinly slice green onion.
• Discard stem from kale and cut leaves into 2 inch pieces.
• Drain tofu and pat dry with paper towel.
• Slice tofu into ½ inch cubes.
  

Prepare Marinated Cucumber Salad

• Add cucumber and carrot to a medium mixing bowl.
• Stir in salad blend, 1 tsp. sesame oil, 2 tbsp. green onion, with half of the sesame seeds. Set aside.

Prepare Gochujang Sauce

• In a small bowl, stir together maple syrup, ginger, 3 tbsp. water, half of the garlic, and add gochujang to taste to make a thin sauce.

Cook Cauliflower Rice + Kale

• Heat 1 tbsp. olive oil in large skillet over medium-high heat.
• Add remainder of both garlic and green onion and cook for 1 minute until softened.
• Stir in cauliflower rice and cook 2 minutes until softened and golden.
• Add seasoned rice vinegar, and salt and pepper to taste and cook for 1 minute.
• Push cauliflower rice to one side of the pan and reduce heat to medium, stirring occasionally.
• Add kale to other side of the pan and cook 4-5 minutes until tender and bright green.
• Season with salt and pepper to taste.
• Set kale and cauliflower rice on a plate and cover with foil to keep warm.

Cook + Glaze Tofu

• Heat remaining sesame oil in skillet and turn heat back to medium-high.
• Add tofu immediately and cook for 3-4 minutes, tossing occasionally, until golden and crispy.
• Add gochujang sauce to skillet and stir for 1-2 minutes, or until it thickens and coats tofu.
  

Plate + Serve

• Divide the kale, marinated cucumber salad and cauliflower rice on to serving plates.
• Place tofu on top of cauliflower rice and garnish with remaining sesame seeds.
• Enjoy!