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It is safe to say that tofu isn't a favorite food of mine, but my father-in-law loves it and I wanted to try something special for him so I came up with this spicy tofu and kale bowl. Thanks to the Anova website I found a few variations on sous vide tofu recipes and adapted them to come up with this version.
Harissa is a spicy Moroccan red pepper sauce that is an easy way to spice up a dish, but if you can't find it you can substitute with any chile-sauce like sriracha or Huy Fong Chili Garlic Sauce.
When you seal the tofu in the sous vide bag, don't seal it on hard power or the tofu can be crushed. Either use the water displacement method or manually shut off your sealer once most of the air is out.
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Preheat a water bath to 180°F (82.2°C).
Drain the tofu and cut into slabs 3/4" to 1" thick (19mm to 25mm). Place the slabs on paper towels, top with more paper towels and a sheet pan lightly weighted down. Let sit for 20 to 30 minutes.
Mix the harissa and soy sauce together. Remove the sheet pan from the tofu and brush the tofu with the harissa mixture. Place the tofu in a sous vide bag then lightly seal it. Place the bag in the water bath and cook for 2 to 3 hours.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Heat the sesame oil in a pan over medium heat. Add the kale, garlic, ginger, soy sauce and vinegar then cover and let cook until the kale is tender, about 10 to 20 minutes.
Remove the cooked tofu from the sous vide bag and dry thoroughly using paper towels or a dish cloth. Sear the tofu with a torch or under a broiler until it starts to brown. Remove from the heat and cut into bite-sized chunks.
Place the farro and lentils in a bowl and top with the kale and its juices. Add the tofu and the roasted red peppers. Sprinkle with the basil then serve.
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