Grilled Tofu with Kale

Instructions

1. 1

   Press the tofu blocks between paper towels with a heavy weight for 15 minutes to remove excess moisture. This step ensures the tofu will brown properly on the grill.

   Tip: Don't skip pressing—it's crucial for achieving a crispy exterior.

2. 2

   Cut each pressed tofu block into four 1-inch thick rectangular slabs. Brush both sides lightly with 1 tablespoon of olive oil and season with a pinch of salt and pepper.

3. 3

   Heat a grill pan or outdoor grill to medium-high heat. Once hot, carefully place tofu slabs on the grill and cook for 4-5 minutes per side without moving them, until golden grill marks form.

   Tip: Resist the urge to flip too early—patience rewards you with beautiful char marks.

4. 4

   While tofu grills, whisk together tamari, rice vinegar, lemon juice, minced garlic, ginger, and red pepper flakes in a small bowl to create the dressing.

5. 5

   In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add chopped kale and toss continuously for 3-4 minutes until the leaves are charred and slightly crispy at the edges but still tender.

   Tip: Don't overcrowd the pan—work in batches if needed for even cooking.

6. 6

   Transfer the grilled tofu to a serving platter. Arrange the charred kale alongside the tofu slices.

7. 7

   Drizzle the prepared dressing evenly over the tofu and kale. Sprinkle with toasted sesame seeds and add any remaining fresh cracked pepper to taste.

   Tip: The warm tofu and kale will absorb the flavors better when the dressing is applied immediately after cooking.