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Crispy Kale-And-Tofu Salad With Coconut

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Ingredients

1 cup short-grain brown rice

Salt

1/3 cup extra-virgin olive oil

1 teaspoon toasted sesame oil

2 tablespoons soy sauce

1 1/2 pounds kale—stems and ribs removed, leaves chopped

1/2 cup unsweetened coconut flakes

1/2 pound extra-firm tofu, cut into 1/4-inch cubes (about 2 cups)

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