Ingredients: Long Grain Brown Rice, Medium Firm Tofu (*see note), Kale, Carrot, Red Bell Peppers, Napa Cabbage, Black Sesame Seed Oil, Bitter Tea Oil, Bean Curd, Soy Sauce, Plum Powder
*If you have extra time to plan ahead, freeze the tofu and then thaw it in the fridge. This way the water in the tofu will turn to ice, which will create small, sponge-like holes that remain once the tofu is thawed. The tofu will be far more spongier, firmer and chewier, and will absorb a lot more flavour.
Cook brown rice (1:1 with water)
Mix bean curd, soy sauce and plum powder to make a sauce.
Cut the tofu into cubes and use some of the sauce to marinate it for 15 minutes.
Pan fry the tofu with some bitter tea oil. Remove from the pan and set on the side.
Heat some black sesame oil in the same pan and add carrot, bell pepper and napa cabbage. Cook for 10 minutes.
Add the rice, kale and the rest of the sauce.
Stir-fry for a couple of minutes until everything is mixed well and the kale is slightly cooked.