Purple Lightning
Jane Esselstyn’s recipe that inspired this meal is amazing, just the right mix of tangy and zesty. Yet, she admits it is a lot of steps and ingredients. I simplified Green Lightning Bowl and went purple because that's what we do in Minnesota. The air fryer makes the tofu step a breeze!
14-16 oz extra firm tofu
5 Tbsp soy sauce
5 Tbsp maple syrup
2 Tbsp sesame seeds
8 oz brown rice noodles
4 cups chopped kale (very thin strips work best)
1 avocado, diced
2-3 green onions, sliced
Zest and juice of 1 lime
2 Tbsp rice vinegar
1 clove garlic, minced
2 tsp fresh ginger, minced
½ jalapeno pepper, diced
Boil a pot of water for noodles. Set tofu to drain on a wire rack with a weight on top. Preheat the air fryer or convection oven. Whisk together soy sauce and maple syrup. Cut the tofu and gently toss in the soy sauce mixture. Set the tofu back on the wire rack and sprinkle with sesame seeds. Cook the tofu for 15 minutes at 350 degrees.
Cook noodles according to package directions. Rinse in cold water.
To make the dressing, whisk lime juice, zest, ginger, garlic, rice vinegar, and jalapeno into to the soy sauce mixture. Mix the kale, avocado, and green onion into the dressing. Plate kale salad and rice noodles with tofu on top.