Kale And Tofu Salad Food

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

Ingredients

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.

TOFU AND KALE WITH PEANUT SAUCE

Tofu and Kale With Peanut Sauce image

Simple, nutritious and tasty. You can use whatever greens are available: Swiss chard, beet greens, turnip greens, etc. Natural peanut butter (without hydrogenated oils) is better (for everything, not just this recipe). If you don't have a jalapeno, or don't like them, you can add some cayenne or some Tabasco sauce to the peanut sauce instead. Frying in peanut oil is key; because of its high smoke point, you can get it screaming hot, which is what is needed to get the tofu nice and crisp.

Provided by Podkayne

Categories Soy/Tofu

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

12 ounces extra firm tofu
2 tablespoons peanut oil
4 garlic cloves, minced
1 medium onion, chopped
1 jalapeno chile, seeded and minced
1 bunch kale, stemmed and chopped into large pieces
1/2 cup peanut butter
2 tablespoons tamari soy sauce or 2 tablespoons soy sauce
2 tablespoons mirin

Steps:

Slice tofu an cut into triangles, sticks, or whatever shape you like.
Heat peanut oil until very hot.
Fry tofu, turning until each side is brown and crisp.
Reduce heat and add garlic, onion, and chile. Stir fry until onion is translucent.
Add kale and stir fry until it cooks down.
Mix peanut butter, tamari and mirin to make the peanut sauce, add to pan and heat through.
Serve over cooked brown rice.

Nutrition Facts : Calories 359.5, Fat 27, SaturatedFat 5.3, Sodium 730.3, Carbohydrate 17.5, Fiber 4.4, Sugar 5.1, Protein 18.2

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