Tangerine Tofu with Kale Fried Rice and Avocado

In a large pan, heat up a little sesame oil on medium heat. Add minced shallots, and sauté for a few minutes. Add roughly chopped kale, and cook until wilted. Mix in cooked brown rice and a splash of soy sauce, and then set aside in 2 bowls. Cut the tofu into cubes and pat dry with a paper towel. In the same pan, add a little olive oil (or sesame oil) and the tofu cubes, then turn the heat to medium-high. Cook for 5 or so minutes until tofu is golden, and then flip the tofu with tongs or chopsticks, and cook for another 5 minutes on the other side (or until golden). Whisk together your sauce ingredients (2 cloves minced garlic, 1 tbsp sesame oil, 2 tbsp soy sauce, 1 tbsp rice vinegar, and juice of 2 tangerines) in a small bowl. When tofu is ready, add to the rice bowl along with sliced avocado. Top with the tangerine sauce, and finish off with some chili oil and black sesame seeds.