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1
You'll need a cast-iron pan, or something nonstick that can take very high heat. Preheat the pan over high heat.
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2
Once the pan is good and hot, apply the olive oil in a thin layer.
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3
Add the cubed tofu and sprinkle with the salt. The tofu should immediately sizzle when it hits the hot pan; otherwise, turn up the heat.
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4
Cook for about 7 minutes, tossing often, until it's nicely browned.
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5
Preheat a 2-quart saucepan over medium-low heat and add the oil.
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6
Saute the ginger and garlic in the oil for about 30 seconds.
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7
Add the water and deglaze the pan, then turn up the heat a bit.
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8
Once the water is warm, add the peanut butter, curry powder, rice vinegar, tamarin, agave, and sriracha. As the ingredients heat up, the peanut butter will blend smoothly int the water as you stir. It should take 5 minutes or so, stirring often.
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9
Taste for seasonings, especially to see if you like the level of curry, and add more if you like.
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10
Get your steaming apparatus ready.
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11
Place the kale in the steamer and sprinkle on a pinch of salt.
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12
Steam for about 5 minutes, until soft but still with a little spring to it.
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13
Spoon the rice into bowls.
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14
Add the kale, then the tofu, and smother in the peanut sauce. Top with smirch and cilantro, if you like
