Teriyaki Tofu and Chickpea Salad With Sesame Peanut Dressing

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This recipe makes 4 servings

Bowl Ingredients:

• 4 cup of baby kale (chopped)

• 1 can of chickpeas (rinsed)

• 400 grams of extra firm tofu (cubed)

• 1/2 tbsp of extra virgin olive oil

• 1 sprig of green onion

• 1 tbsp sesame seeds

• Spicy Peanut Sauce

Teriyaki Marinade:

• 4 tbsp of soy sauce (or sub for tamari)

• 2 tbsp of mirin

• 1 tbsp of rice vinegar

• 1 tbsp of brown sugar

• 2 tsp of corn starch

• 3 cloves of garlic (minced)

• 1/4 tsp garlic powder

• 1/4 tsp black pepper

• 1/4 tsp paprika

Teriyaki Marinade:

1. In a bowl mix together all of the ingredients.

2. Set aside for later.

Sesame Peanut Dressing:

1. In a bowl, add the spicy peanut sauce. Add 1 tbsp of water at a time until it is to your desired consistency for a dressing.

Teriyaki Tofu and Chickpeas:

1. Cut the extra firm tofu into 1/2 inch cubes.

2. In a large bowl, add your can of rinsed chickpeas and the cubed tofu. Cover in the teriyaki marinade and let sit in the fridge for at least 30 minutes.

3. After the chickpeas and tofu have finished marinading in the fridge, heat the oil in a pan over medium heat.

4. All the tofu and chickpeas with the leftover marinade left in the bowl into the pan. Pan fry until the sauce thickens.

Salad Assembly:

1. In 4 bowls, add about 1 cup of baby kale.

2. Top each bowl with 1/4 of the teriyaki tofu and chickpeas.

3. Drizzle your preferred amount of peanut sesame dressing.

4. Sprinkle chopped green onion and about 1/4 tbsp of sesame seeds on each bow.