Roasted Tofu with Kale

Instructions

1. 1

   Press the tofu block between paper towels or a clean kitchen towel for 10-15 minutes to remove excess moisture, then cut into 3/4-inch cubes.

   Tip: Pressing the tofu is crucial for achieving a crispy exterior during roasting.

2. 2

   In a small bowl, whisk together miso paste, soy sauce, rice vinegar, maple syrup, minced ginger, minced garlic, and sesame oil until smooth and well combined.

   Tip: If the miso paste is lumpy, use a fork to break it up before whisking with the other ingredients.

3. 3

   Toss the pressed tofu cubes with 2 tablespoons of olive oil and the red pepper flakes in a large bowl, then spread evenly on a parchment-lined baking sheet.

   Tip: Don't overcrowd the baking sheet; arrange the tofu in a single layer for even roasting.

4. 4

   Roast the tofu in a preheated 400°F oven for 25-30 minutes, stirring halfway through, until the edges are golden brown and crispy.

   Tip: Watch the tofu during the final 5 minutes to prevent the edges from burning.

5. 5

   While the tofu roasts, massage the chopped kale with the remaining 1 tablespoon of olive oil and a pinch of sea salt in a large bowl until the kale softens slightly, about 2-3 minutes.

   Tip: Massaging the kale breaks down the tough fibers and makes it more tender and enjoyable to eat.

6. 6

   Pour the miso-ginger glaze over the roasted tofu and toss gently to coat all pieces evenly.

   Tip: Add the glaze while the tofu is still warm so it absorbs the flavors better.

7. 7

   Divide the massaged kale among serving bowls or plates, then top with the glazed roasted tofu.

   Tip: You can also gently toss the kale and tofu together if you prefer a more mixed presentation.

8. 8

   Garnish with toasted sesame seeds and fresh green onion slices, then serve warm.

   Tip: Serve immediately while the tofu is still warm for the best texture and flavor.