Kitchari with Crispy Tofu

KITCHARI:

1. Best to soak mung dal overnight. If you haven’t planned ahead, simply soak for 40 minutes. Rinse dal well until the water runs clear and drain.
2. Add coconut oil to a medium pot on medium-low heat. Add the kitchari spice mix, then add the fresh ginger and stir. Add in the rice and mung dal. Season with sea salt and black pepper. Stir and add the 5 cups of water (or veggie stock).
3. Increase the heat to medium-high to bring to a boil. When it comes to a boil, turn the heat down to a simmer. Let the kitchari simmer for about 25 minutes, stirring occasionally. Then add in chopped carrots and cook for an additional 20 minutes, until you get a porridge-like consistency. It should be soft and creamy. Lastly, add chopped kale, stir in and cook for 5 minutes.
4. Taste the kitchari to make sure the rice and dal are fully cooked. Adjust the seasoning, if needed, and stir again. Serve and enjoy with more rice if you would like, crispy tofu (recipe below), cilantro and a squeeze of lime!

CRISPY TOFU:

1. Remove tofu from package and wrap in a couple paper towels, gently pressing on tofu to release a bit of the moisture. Cut tofu into cubes, then roll each tofu cube in corn starch, making sure each side is coated.
2. Bring a hot skillet to medium heat and add enough avocado oil to cover the bottom of the pan. Add cubed tofu and cook on each side until golden and crispy. Season with salt and once removed from pan, place on a plate lined with paper towel.