Asian Kale, Green Bean, and Tofu Salad

• 6 oz. green or yellow wax beans, cut in half crosswise
• 2 bunches kale (1 lb.), stems removed, leaves torn into bite-size pieces
• 1 medium orange bell pepper, cut into thin strips
• 1 4-oz. piece jicama (peeled) or 1 small cucumber (peeled and seeded), cut into 2-inch-long sticks
• 2 Tbs. toasted sesame oil
• 2 Tbs. unseasoned rice vinegar
• 1 Tbs. packed dark brown sugar
• 1 Tbs. soy sauce
• 1 tsp. sambal oelek, or other fresh chile paste
• 1 6-oz. pkg. Thai-flavored baked tofu, cut crosswise into 18-inch-thick strips

1. Place beans and 1/4 cup water in skillet, and bring to a boil over medium-high heat.
2. Cover, and cook 3 minutes, or until beans are just tender.
3. Drain, and rinse under cold water to cool.
4. Drain again.
5. Toss together beans, kale, bell pepper, and jicama in large bowl.
6. Whisk together oil, vinegar, sugar, soy sauce, and sambal oelek in separate bowl.
7. Season with salt and pepper, if desired.
8. Pour dressing over salad, and toss to coat.
9. Evenly divide salad among 4 bowls, and gently set tofu strips on each salad.

green, bunches kale, orange bell pepper, jicama, sesame oil, rice vinegar, brown sugar, soy sauce, sambal oelek

Taken from www.vegetariantimes.com/recipe/asian-kale-green-bean-and-tofu-salad/ (may not work)