- Put half the tamari in a bowl, add the tofu and coat evenly.
- Heat a frying pan over a medium-high heat and add the oil. Add the tofu slices and cook on each side for 2–3 minutes until golden. Reduce the heat to medium, add the garlic and ginger and cook for 1 minute. Remove the tofu from the pan and set aside.
- Add the kale to the pan with the remaining tamari and cook for 2–4 minutes until the kale has wilted.
- Heat the rice and quinoa according to the packet instructions and divide between two bowls.
Top the rice and quinoa with the tofu, kimchi, kale and spring onions and sprinkle over the sesame seeds. Add the lime juice and serve immediately.
The Gut-Loving Cookbook by Alana and Lisa Macfarlane of The Gut Stuff, published by Pavilion Books. Picture credit: Haarala Hamilton.
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