This plant-based kale salad is powered by the flavors of miso, ginger, and toasted sesame oil. Dressing the kale first gave the tough greens time to soften while we fried the tofu.
Kale Salad With Crispy Tofu and Miso-Ginger Dressing
Serves: 4
- 1/4 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 1/2-inch cubes
- 1/2 teaspoon table salt
- 1/3 cup cornstarch
- 1/4 cup vegetable oil for frying
- 2 avocados, halved, pitted, and cut into 1/2-inch pieces
- 1/2 cup roasted cashews, chopped coarse
Whisk vinegar, sesame oil, miso, and ginger together in a large bowl. Add kale and carrots and toss to combine.
Press tofu dry between paper towels. Sprinkle it with salt. Toss tofu with cornstarch in a bowl.
Heat vegetable oil in a 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 a paper towel-lined plate. Divide kale salad among four serving bowls; top with avocados, cashews, and tofu. Serve.
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