This one is a quick meal – just be sure to marinate your Tofu.
1 package of firm tofu, patted dry and cut into 8 pieces
1/2 c soy sauce
1/4 c sriracha sauce
1/3 c cilantro
6 cloves garlic
1 chuck of ginger, peeled
5 oz baby kale and spinach
Scallions, sliced thin
Jalapeño sliced thin
Rice noodles cooked, drained and tossed with toasted sesame oil
Combine soy sauce, sriracha, jalapeño, cilantro, garlic and ginger in a food processor. Processes until smooth. Pour into a shallow dish and add the Tofu. Marinade for at least an hour.
In a large skillet heat the oil and fry the Tofu until crispy. Reserving any extra sauce.
Toss kale and spinach with a little olive oil abs salt.
Place noodles in the bottom of a bowl, top with salad, Tofu, scallions and jalapeño.