CHILE AND GINGER-FRIED TOFU SALAD WITH KALE
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
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.
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HR dogar
[email protected]I would definitely recommend this recipe to anyone who loves tofu and is looking for a new way to cook it.
Jillianna Powell
[email protected]This dish is the perfect balance of flavors. The chile and ginger give it a nice kick, while the kale and tofu add a healthy dose of protein and vegetables.
Rosina Mahomane
[email protected]I'm always looking for new ways to cook tofu, and this recipe is a great addition to my repertoire. It's easy to make and it's always a hit with my family.
Jenny Obi
[email protected]This dish is a bit too spicy for my taste. Next time, I'll use less chile.
Shahzar Sheikh
[email protected]I'm allergic to ginger, so I had to substitute another ingredient. I used garlic instead and it turned out great!
shark
[email protected]I'm not a vegan, but I'm always looking for new ways to incorporate more plant-based meals into my diet. This dish is a great option because it's packed with protein and vegetables.
Gul Sahin
[email protected]This is one of my favorite tofu recipes. It's so easy to make and it's always delicious.
Laiba W Abbas
[email protected]I've made this dish several times and it's always a crowd-pleaser. I love the way the ginger and chile complement each other.
Jessica Shepherd
[email protected]I'm not sure what went wrong, but my dish didn't turn out as good as I expected. The tofu was a bit too chewy and the sauce was too spicy.
Zaib Awan
[email protected]I made this dish for a party and it was a hit! Everyone loved the unique flavor combination.
Tanam Bin Tamim
[email protected]This recipe is a great way to use up leftover tofu. I had some in the fridge that I didn't know what to do with, and this dish was the perfect solution.
Mekdelawit Mekdi
[email protected]I'm not a huge fan of tofu, but this recipe changed my mind! The tofu was crispy and flavorful, and the kale and ginger salad was the perfect complement.
M GamingYt (M gaming Yt)
[email protected]This dish was super delicious and easy to make! I loved the combination of flavors from the chile and ginger.