350gramsextra firm tofu,pressed dry with paper towels, and crumbled/shredded by hand
3cupscooked rice,cooled (day old is best)
1teaspooncurry powder,or turmeric
1/4teaspoonground black pepper
chopped parsley for garnish
Add one tablespoon of olive oil to a large skillet and bring to medium-high heat.
Add the curry powder and stir into the oil.
Add the tofu and stir to coat well with the curry powder and oil mixture. Saute on high for five minutes until the tofu is cooked and slightly crispy. Remove the tofu to a bowl and set aside. Wipe out the skillet.
Next, add another tablespoon of olive oil and the sesame oil to the skillet. Add the garlic, ginger, and frozen kale. Saute for two to three minutes.
Add the soy sauce, salt, pepper, and stir to combined.
Toss in the cooked rice and stir well until coated with the soy sauce mixture.
Add back in the cooked tofu and stir to combine. Continue to saute for another three or four minutes.
Plate and top with fresh cut parsley for garnish. Serve.