Contains: Sesame, Sulphites, Soy, Wheat, Gluten
May Contains: Mustard, Milk, Egg, Tree Nuts, Peanuts, Fish, Shellfish
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 2.
Wash limes, kale, cilantro, green onion, and cucumbers. Zest 1 lime (2 for 4 servings) and cut 2 (4 for 4 servings) limes in half. Pick and chop cilantro leaves. Slice cucumbers into 1 cm rounds. Thinly slice green onions. Discard stem from kale and tear leaves into 2 inch pieces. Drain and dry tofu on paper towel. Cut tofu into ½ inch cubes.
In a small bowl, whisk together maple syrup, garlic, ginger, lime zest, juice of 1 lime (2 limes for 4 servings), 2 tbsp. (4 tbsp. for 4 servings) water and gochujang to taste to make a thin sauce. Set aside for Step 6.
Toast Sesame Seeds
Add seed blend to a large skillet over medium heat. Toast sesame seeds for 2-3 minutes until golden. Set aside.
Marinate Edamame + Cucumbers
Add edamame and cucumbers to a large mixing bowl. Add 1 tbsp. of the (2 tbsp. for 4 servings) sesame oil, rice vinegar, cilantro, half of the green onion, and half of the sesame seeds. Mix well. Season to taste with salt.
Cook Kale + Tofu
Heat 1 tbsp. (2 tbsp. for 4 servings) oil in same skillet over medium-high heat. Add kale and cook for 3-4 minutes, until tender and bright green. Season to taste with salt. Divide kale onto serving plates. Heat remaining sesame oil in skillet. Add tofu and cook for 3-4 minutes, turning as needed until crispy. Turn heat down to low.
Glaze Tofu + Serve
Add sauce from Step 2 to skillet and swirl for about 1 minute, until it thickens and coats tofu. Add remaining sesame seeds and toss. Add marinated edamame and cucumbers next to kale on serving plates. Add tofu next to vegetables. Garnish tofu with remaining green onions and lime juice to taste. Enjoy!