Kale Salad with Crispy Tofu and Miso-Ginger Dressing
By Jessica RudolphPublished on June 21, 2021
Time
35 minutes
Yield
Serves 4
Ingredients
¼ cup seasoned rice vinegar 3 tablespoons toasted sesame oil 3 tablespoons white miso 1 tablespoon grated fresh ginger 1 pound curly kale, stemmed and chopped coarse2 carrots, peeled and shredded14 ounces firm tofu, cut into ½-inch cubes½ teaspoon table salt ⅓ cup cornstarch ¼ cup vegetable oil for frying2 avocados, halved, pitted, and cut into ½-inch pieces½ cup roasted cashews, chopped coarse
Before You Begin
Sprinkle the salad with fresh cilantro leaves before serving. Split the tofu horizontally into thirds and make ½-inch-thick planks before making the remaining cuts to cube it.
Instructions
- Whisk vinegar, sesame oil, miso, and ginger together in large bowl. Add kale and carrots and toss to combine.
- Press tofu dry between paper towels. Sprinkle with salt. Toss tofu with cornstarch in bowl.
- Heat vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook, turning as needed, until crispy and browned on all sides, 10 to 15 minutes, breaking up any pieces that stick together. Transfer to paper towel–lined plate. Divide kale salad among 4 serving bowls; top with avocados, cashews, and tofu. Serve.
Time
35 minutesYield
Serves 4Ingredients
¼ cup seasoned rice vinegar
3 tablespoons toasted sesame oil
3 tablespoons white miso
1 tablespoon grated fresh ginger
1 pound curly kale, stemmed and chopped coarse
2 carrots, peeled and shredded
14 ounces firm tofu, cut into ½-inch cubes
½ teaspoon table salt
⅓ cup cornstarch
¼ cup vegetable oil for frying
2 avocados, halved, pitted, and cut into ½-inch pieces
½ cup roasted cashews, chopped coarse
Ingredients
¼ cup seasoned rice vinegar
3 tablespoons toasted sesame oil
3 tablespoons white miso
1 tablespoon grated fresh ginger
1 pound curly kale, stemmed and chopped coarse
2 carrots, peeled and shredded
14 ounces firm tofu, cut into ½-inch cubes
½ teaspoon table salt
⅓ cup cornstarch
¼ cup vegetable oil for frying
2 avocados, halved, pitted, and cut into ½-inch pieces
½ cup roasted cashews, chopped coarse
Ingredients
¼ cup seasoned rice vinegar
3 tablespoons toasted sesame oil
3 tablespoons white miso
1 tablespoon grated fresh ginger
1 pound curly kale, stemmed and chopped coarse
2 carrots, peeled and shredded
14 ounces firm tofu, cut into ½-inch cubes
½ teaspoon table salt
⅓ cup cornstarch
¼ cup vegetable oil for frying
2 avocados, halved, pitted, and cut into ½-inch pieces
½ cup roasted cashews, chopped coarse
Why This Recipe Works
Dressing the kale first gave the tough greens time to soften while we fried the tofu.
Before You Begin
Sprinkle the salad with fresh cilantro leaves before serving. Split the tofu horizontally into thirds and make ½-inch-thick planks before making the remaining cuts to cube it.
Instructions
- Whisk vinegar, sesame oil, miso, and ginger together in large bowl. Add kale and carrots and toss to combine.
- Press tofu dry between paper towels. Sprinkle with salt. Toss tofu with cornstarch in bowl.
- Heat vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook, turning as needed, until crispy and browned on all sides, 10 to 15 minutes, breaking up any pieces that stick together. Transfer to paper towel–lined plate. Divide kale salad among 4 serving bowls; top with avocados, cashews, and tofu. Serve.
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