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 jalapeño
1/3 c cilantro
6 cloves garlic
1 chuck of ginger, peeled
Peanut oil
5 oz baby kale and spinach
Olive oil
Salt
Scallions, sliced thin
Jalapeño sliced thin
Rice noodles cooked, drained and tossed with toasted sesame oil
Roasted peanuts
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.
Serves 4.
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