Kale Salad With Fried Tofu And Miso Ginger Dressing Recipes

KALE SALAD WITH FRIED TOFU AND MISO GINGER DRESSING

Steps:

• Open the container of tofu and drain out the water. Wrap tofu block with two layers of paper towels and place it on a plate. Press the tofu by positioning a pot on top or another plate with something heavy in it (a bag of sugar or flour works well). Let it stand for 15 minutes.
• Place chopped kale in a bowl and sprinkle a pinch of salt. Massage the kale by grabbing a handful of it and giving it a quick squeeze. Continue doing this until the kale leaves turn into a slightly darker shade of green (no more than 30 seconds). Set aside.
• Whisk the miso ginger dressing ingredients together. I find using a fork helps to break up the miso paste. Set aside.
• Chop the tofu block into cubes. I sliced the block into 6 sections along the length of the tofu block and 5 slices along the width. You should end up with 6 smaller rectangular sections. Slice each section in half so that you get square tofu pieces, but don't break the tofu apart. It will be easier to fry the tofu in the larger rectangular sections instead of smaller individual cubes.
• Heat a large pan with 2 tablespoons of olive oil over medium-high heat. When the pan is hot, add the 6 rectangular tofu sections into the pan. Sprinkle some salt and pepper over the tofu. Fry it for 3 to 4 minutes, or until the tofu is a nice golden brown. Flip tofu, sprinkle more salt and pepper, and fry it for another 3 minutes. You can fry the remaining 2 sides of the tofu sections, if you like. Dish tofu onto a plate lined with a paper towel. Let tofu sections cool for at least 5 minutes before breaking it up into cubes.
• Toss all the salad ingredients, fried tofu, and dressing together. You probably won't need all of the dressing. I used about half and refrigerated the rest for another salad. Sprinkle sesame seeds on top of the salad if you like. Serve immediately.

KALE AND TOFU SALAD

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.

CHILE AND GINGER-FRIED TOFU SALAD WITH KALE

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.