Tofu and Kale salad

this recipe is "adapted" from Strawberry Fields. this is a pretty vague recipe.

1 pkg firm tofu
a bunch of kale
corn (either frozen or 3 or 4 ears)
soybeans

cut up the tofu, boil the soybeans (they'll end up firmer than a black or kidney bean when they're done; maybe about an hour or 1:15?), defrost or cook the corn, and steam the kale. the best steaming method for me is to wash it thoroughly, then put it in a covered pan at a low-med heat with all of the water still clinging to it. don't let it get too wilted, but cooked enough, then run cold water over it in a colander so you can roughly chop the cooked kale. when all the ingredients are cool, mix them together in a bowl.

for the dressing, start with a mixture of sesame oil and vegetable oil. i worry that sesame oil on its own is too strong for a raw salad so i cut it with vegetable oil. i guess this is what they mean by "to taste"; i usually do a little more than a third of a cup of sesame oil and then a quarter cup of vegetable oil. like the spices in the zucchini cake, i kind of go by smell. quantity also depends on how much of the other stuff you have. mince 3-5 cloves of garlic, slice up some scallions, add some red pepper flakes and a little bit of salt. whisk up the dressing and then pour it all over the kale and tofu and stuff. mix gently.

this keeps pretty well in the refrigerator for a few days. you can tell when it goes bad b/c the tofu will get slimy.