I learned the marinade for this tofu in my cooking class at the Natural Gourmet Institute. I thought it would be great over rice noodles tossed with kale and toasted sesame seeds.
1 package extra firm tofu
1 package Mai Fun rice noodles
2 tbsp sesame seeds
1 bunch lacinato kale
Water and ice for ice bath
1 cup apple juice
6 tbsp tamari
6 tbsp agave
4 teaspoons brown rice vinegar
2 tbsp mirin
Bring a large pot of water to boil and prepare an ice bath. Take the center rib out of the kale. Using tongs, drop the kale into boiling water and blanch for 30 seconds. Place right right into the ice bath. Using a salad spinner, dry the kale as much as possible and then chiffonade. Set aside.
Whisk together marinade ingredients. Cut the tofu into four slices and score the top. Place tofu with the marinade in a non-stick skillet and cook until it reduces by half.
Toast sesame seeds. Make the pasta.
Take the tofu out of the marinade and drop the noodles and kale into the remaining marinade and toss. Top with toasted sesame seeds. Enjoy!