Chile And Ginger Fried Tofu Salad With Kale Recipes

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KALE AND TOFU SALAD



Kale and Tofu Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/2 cup millet
1 14-ounce package extra-firm tofu, drained and cut into 1-by-1 1/2-inch pieces
5 tablespoons extra-virgin olive oil
1 bunch kale
Juice of 1 lemon
3 tablespoons tahini
1 teaspoon honey
Kosher salt and freshly ground pepper
2 cups shredded red cabbage
1/2 small red onion, thinly sliced
2 tablespoons salted roasted sunflower seeds or pepitas
1 tablespoon toasted sesame seeds

Steps:

  • Toast the millet in a dry medium saucepan over medium heat, stirring occasionally, 3 to 5 minutes. Add 1 cup water and bring to a boil. Cover, reduce the heat to medium low and cook until the water is absorbed, about 15 minutes. Set aside.
  • Meanwhile, pat the tofu dry between paper towels. Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well browned and slightly crisp, about 15 minutes.
  • While the tofu is cooking, remove the kale stems and chop the leaves into bite-size pieces; place in a large bowl. Add 1 tablespoon of the lemon juice and rub it into the kale with your fingers until the kale softens, 3 to 5 minutes.
  • Whisk the remaining lemon juice with the tahini and honey in a small bowl; add the remaining 2 tablespoons olive oil and whisk until smooth. Whisk in 2 tablespoons water and season with salt and pepper. Add 2 tablespoons dressing to the kale; add the cabbage, onion and a pinch of salt and toss well.
  • Fluff the millet with a fork and add to the kale mixture along with the sunflower seeds and sesame seeds; toss to combine. Divide the salad among bowls and top with the tofu. Drizzle with any oil from the skillet and the remaining dressing.

Nutrition Facts : Calories 500, Fat 33 grams, SaturatedFat 5 grams, Cholesterol 0 milligrams, Sodium 114 milligrams, Carbohydrate 35 grams, Fiber 8 grams, Protein 20 grams, Sugar 6 grams

CHILE AND GINGER-FRIED TOFU SALAD WITH KALE



Chile and Ginger-Fried Tofu Salad With Kale image

In this spicy salad, cubes of fried tofu act like tender-bellied croutons amid the leaves of baby kale, only with much more protein and spunk than the usual toasted bread.

Provided by Melissa Clark

Categories     Tofu     Soy Sauce     Chile Pepper     Kale     Spinach     Ginger     Dinner     Vegetarian

Number Of Ingredients 13

1 package (14 to 16 ounces) firm tofu, drained, patted dry, and cut into 8 pieces
⅓ cup soy sauce
¼ cup hot chile sauce, such as Sriracha or sambal oelek chile sauce
1 serrano chile, halved, seeded if desired
⅓ cup chopped fresh cilantro leaves
6 garlic cloves, coarsely chopped
1 tablespoon coarsely chopped peeled fresh ginger
Peanut oil, for frying
½ cup cornstarch
5 ounces baby kale or spinach
2 tablespoons extra-virgin olive oil
Fine sea salt to taste
Sliced scallions (white and green parts), for garnish

Steps:

  • Arrange the tofu on a plate or baking sheet. In a blender, combine the soy sauce, chile sauce, chile halves, cilantro, garlic, and ginger; puree until smooth.
  • Using a pastry brush, coat the tofu on both sides with two-thirds of the chile mixture (reserve the rest for serving). Cover with plastic wrap and refrigerate for at least 1 hour and up to 6 hours.
  • Fill a 12-inch skillet with ½ inch of peanut oil and heat it over medium-high heat. Dip the slabs of tofu in the cornstarch, coating both sides, and tap off the excess.
  • Working in batches, add the tofu to the hot oil and cook, turning it over once, until it is golden brown, 1 to 2 minutes per side. Transfer the tofu to a paper-towel-lined plate to drain off the excess oil.
  • In a large bowl, toss the kale with the olive oil and fine sea salt to taste. Add the tofu and toss. Some of the kale will wilt, which is what you want. Serve hot, topped with sliced scallions and cilantro leaves, and with the reserved chile marinade alongside for drizzling.

KALE AND GINGER STIR FRY



Kale and Ginger Stir Fry image

Ginger and soy sauce give this dish an Asian flair. You may substitute spinach or bok choy for the kale.

Provided by Sharon123

Categories     Greens

Time 9m

Yield 1 serving(s)

Number Of Ingredients 6

1 tablespoon minced fresh gingerroot
1/2 tablespoon safflower oil
1/4 lb kale, chopped coarsely
1 teaspoon soy sauce
1/4 cup water
1 teaspoon toasted sesame seeds (optional)

Steps:

  • In a medium skillet, cook the ginger root in oil, stirring, over medium heat for 1 minute.
  • Add the kale and raise the heat to medium high.
  • Add the soy sauce and water, and stir-fry until the kale is wilted but still slightly crunchy, about 3 minutes.
  • Sprinkle with sesame seeds.
  • Serve warm or cold.
  • You may substitute spinach or bok choy for the kale.
  • Enjoy!

Nutrition Facts : Calories 125.4, Fat 7.7, SaturatedFat 0.6, Sodium 386.6, Carbohydrate 12.8, Fiber 2.4, Sugar 0.2, Protein 4.5

SPICY STIR-FRIED TOFU WITH KALE AND RED PEPPER



Spicy Stir-Fried Tofu With Kale and Red Pepper image

Kale is a member of the cruciferous family of vegetables (genus Brassica), so named because their flowers have four petals in the shape of a cross. A nutritional powerhouse that tastes wonderful when properly cooked, kale is one of nature's best sources of vitamins A, C and K and a very good source of copper, potassium, iron, manganese and phosphorus. These greens are hearty, and they maintain about 50 percent of their volume when you cook them, unlike spinach, which cooks down to a fraction of its volume. The various types of kale also maintain a lot of texture, which makes them perfect for stir-fries.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

1 bunch curly kale (about 10 ounces), stemmed and washed
1 14-ounce package firm tofu, sliced about 1/4 inch thick
1 tablespoon soy sauce
1 tablespoon Shao Hsing rice wine or dry sherry
1/4 cup chicken or vegetable stock
1 teaspoon cornstarch
1/4 teaspoon salt (more to taste)
1/4 to 1/2 teaspoon ground pepper, preferably white pepper
1/4 teaspoon sugar
1 tablespoon peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 serrano pepper, seeded and minced
1 red bell pepper, cut in 2-inch julienne
2 teaspoons dark sesame oil

Steps:

  • Bring a medium saucepan of lightly salted water to a boil, add the kale and blanch 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop coarsely and place in a bowl near your wok.
  • Cut the tofu into dominos and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.
  • In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, stock and cornstarch. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your wok.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the canola or peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Stir-fry 1 to 2 minutes, until it begins to color. Add the garlic, ginger and chili and stir-fry for no more than 10 seconds.
  • Add the red pepper and stir-fry for 1 minute. Add the kale, salt, pepper and sugar and toss together. Add the soy sauce mixture and the sesame oil. Stir-fry for another 30 seconds to a minute. Remove from the heat and serve with grains or noodles.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 429 milligrams, Sugar 3 grams

HONEY-GINGER KALE SALAD



Honey-Ginger Kale Salad image

Made with honey and orange juice, this crunchy salad is surprisingly sweet.

Provided by ChefBillT

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 7

2 tablespoons cider vinegar
1 ½ tablespoons fresh orange juice
1 ½ teaspoons low-sodium soy sauce
1 ½ teaspoons honey
1 ½ teaspoons grated fresh ginger
2 tablespoons olive oil
2 (10 ounce) bunches lacinato kale, stems removed, leaves thinly sliced

Steps:

  • Whisk together vinegar, juice, soy sauce, honey, and ginger in a small bowl. Add oil slowly, whisking constantly until incorporated.
  • Put kale in a large bowl. Drizzle with dressing, and mix well. Using your hands, massage kale until softened, wilted, and reduced in volume by about half.

Nutrition Facts : Calories 89 calories, Carbohydrate 10 g, Fat 5.1 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 110.9 mg, Sugar 1.9 g

KALE AND CUCUMBER SALAD WITH ROASTED GINGER DRESSING



Kale and Cucumber Salad with Roasted Ginger Dressing image

We know: Another kale salad recipe! But don't write this one off-you've probably never had roasted ginger before. It's what makes this dish special.

Provided by Josh Walker

Categories     Bon Appétit     Thanksgiving     Salad     Kale     Cucumber     Ginger     Fall     Chile Pepper

Yield Serves 8

Number Of Ingredients 17

Dressing:
8 ounces fresh ginger
1 green or red Thai chile
1 garlic clove
3 tablespoons fish sauce
3 tablespoons sugar
3 tablespoons vegetable oil
Assembly:
1 bunch small Red Russian kale, ribs and stems removed, leaves torn into bite-size pieces
1 English hothouse cucumber, very thinly sliced
3 Persian cucumbers, very thinly sliced
1 small red onion, thinly sliced
2 tablespoons fresh lime juice
2 teaspoons sugar
Kosher salt
1 bunch cilantro, coarsely chopped
1/4 cup store-bought fried onions

Steps:

  • Dressing:
  • Heat broiler. Broil ginger in its skin, turning once, until very dark brown and beginning to scorch in places and a paring knife passes through the center with relative ease, 40-50 minutes (if skin is getting too dark before flesh is tender, turn down the heat or move to the oven). Let cool; slice (leave on the skin).
  • Pulse ginger, chile, garlic, fish sauce, sugar, oil, and 2 Tbsp. water in a food processor, adding additional water by tablespoonfuls if needed, until a smooth paste forms.
  • Assembly:
  • Toss kale and 1/4 cup dressing in a large bowl to coat; massage with your fingers until kale is slightly softened.
  • Toss English and Persian cucumbers, onion, lime juice, and sugar in a medium bowl to combine; season generously with salt. Let sit 10 minutes to allow cucumbers and onion to soften slightly.
  • Add cucumber mixture to bowl with kale and toss to combine, adding additional dressing if desired. Serve topped with cilantro and fried onions.
  • Do Ahead
  • Dressing can be made 3 days ahead. Cover and chill.

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