Drain tofu by wrapping in a towel and pressing gently. Let rest for 5 minutes. Then unwrap, cube and toss in sesame seeds. If you don’t like raw tofu, check out this “Make Tofu Taste Good” recipe! Just omit the sesame seeds so they don’t burn in the oven.
Prepare peanut sauce by whisking all ingredients together except the water. Then add in 1 Tbsp very hot water a little at a time until pourable. Taste and adjust seasonings as needed.
Add kale to a large mixing bowl and drizzle with lime juice, toasted sesame oil and agave. Massage with hands for 1 minute to incorporate ingredients and soften the leaves.
Add kale to serving plate or bowl and top with sliced radishes, carrot and sesame-tofu. Drizzle with peanut sauce and serve immediately. Leftovers store well, even lightly dressed. Will keep refrigerated for up to a couple of days, though best when fresh.
*You can sub 1/4 cup sliced red onion in place of 3 small radishes. *Nutrition information is a rough estimate for 1 salad and does not include all of the dressing – just 3-4 Tbsp.