Chop the kale (talking of the stalks that are tough to eat)
Wash, drain and rinse the tofu. Pat dry with a kitchen towel so that its dry
Cut the tofu into 2cm cubes.
FOR THE SAUCE
In a bowl mix together the tamari, tomato puree, date syrup, apple cider vinegar and half of the chilli with 2 tablespoons of cold water.
Place the cornflour into a bowl with a pinch of savory spice blend.
Place the tofu cubes into the bowl and coat evenly.
Place the kale on a baking tray with a pinch of savory spice blend and combine with some seasoning, spread out into an even layer. Place in the oven for 5-10 minutes or until turning crispy. or alternatively steam the kale for 5 minutes. Do not overcook or you will lose the nutrients.
Heat a large wok or frying pan on a medium-high heat and cook the tofu for 10 minutes turning occasionally until turning golden. Then add the onion and pepper and cook for 5 minutes until softening.
Add in the sweet and sour sauce and turn down the heat.
Cook for 1-2 minutes until the sauce has thickened.
Spoon the brown rice into 2 warm bowls alongside the sweet and sour tofu and kale.
Sprinkle with some crushed cashews and the remaining chilli.
Additional toppings could be some green nori sprinkle (Clearsprings brand is good for this)
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.