Make the dressing: Combine soup, raw cashews, first amounts of vinegar and sesame oil and the lime juice in a blender and blend until smooth. If using cashew butter (see note below), use a whisk or immersion blender to combine. Refrigerate until ready to use.
Make the sesame kale: Wash the kale, remove the stalks and roughly chop the leaves. Heat a large skillet over medium heat and add first amount of vegetable oil and the kale along with a pinch of salt. Cook the kale until wilted, then add the garlic and sesame seeds. Let fry a minute or two until a shade darker, then add the second amount of vinegar and saute until absorbed. Turn off the heat and add the second amount of sesame oil.
Make the tofu: First press the tofu. Slice the block of tofu into 5 slabs and wrap them in a lint free towel on the counter. Place a heavy object on top and let press for 15 to 20 minutes, then cut the pressed tofu into cubes.
Whisk together the soy sauce, maple syrup, miso, and third amounts of vinegar and sesame oil to make the marinade and set aside.
Heat a large skillet over medium heat and add the second amount of vegetable oil. When hot, add the cubed tofu. Let fry until the bottom is lightly golden, then gently ease the spatula under the tofu and flip. Let the tofu cook on at least three sides, then add the soy sauce mixture and toss to coat. Simmer until the soy sauce mixture is reduced, glazing the tofu. Once the tofu is lightly caramelized, remove from the heat.
Assemble the bowls: in a bowl pile cooked brown rice, sesame kale, tofu, shredded cabbage, sliced carrots, roasted cashews and fresh mint. Drizzle with the carrot ginger dressing and toss before eating. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.