How to make it
Remove the tofu from the packaging and drain the liquid. Wrap the tofu in paper towels, then put it on a plate. Place a heavy pan or dish on top of the tofu to press out any excess moisture. Let the tofu stand for about 30 minutes.
Add the chopped kale to a bowl along with the olive oil, lemon juice, salt and pepper. Massage the kale with the ingredients until it wilts slightly. Set it aside for later.
Unwrap the tofu and cut it into ½ inch cubes.
Heat a pan over medium high heat. Add in the vegetable oil and then the tofu. Arrange the tofu in a single layer in the pan. Cook the tofu for about 2-3 minutes on each side or until all the sides turn a light golden brown color.
Pour in the Lee Kum Kee Panda Brand Sauce for Orange Chicken and mix it together with the tofu.
To serve, portion 1 cup of brown rice, ¼ portion of the tofu, ¼ of the avocado, ¼ cup of shredded carrots, and 1 cup of the prepared kale into each bowl. Garnish with black sesame seeds, white sesame seeds, sliced green onions, and cilantro leaves. Enjoy!