Chile and ginger–fried tofu salad with kale
Delight in the fusion of flavors with this zesty Chile and ginger-fried tofu salad featuring nutritious kale. A crunchy and satisfyingly healthy choice.
Ingredients:
- 1 package (14 to 450g) 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
- 140g baby kale or spinach
- 2 tablespoons extra-virgin olive oil
- Fine sea salt to taste
- Sliced scallions (white and green parts), for garnish
Instructions:
- Place the tofu on a plate or baking sheet. Blend together the soy sauce, chile sauce, chile halves, cilantro, garlic, and ginger in a blender until it forms a smooth mixture.
- Brush both sides of the tofu with two-thirds of the chile mixture using a pastry brush (keep the remaining mixture for later). Cover with plastic wrap and refrigerate for at least 1 hour, but no longer than 6 hours.
- Pour peanut oil into a 12-inch skillet until it reaches a depth of ½ inch and heat it over medium-high heat. Dip the tofu slices in cornstarch, ensuring both sides are coated, then remove any excess by tapping them lightly.
- In batches, place the coated tofu in the hot oil and fry until golden brown, around 1 to 2 minutes per side. Once done, transfer the tofu to a plate lined with paper towels to absorb any extra oil.
- Combine the kale with olive oil and a pinch of fine sea salt in a large bowl. Add the tofu and mix gently. Some of the kale will soften, which is the desired outcome. Serve the dish hot, garnished with sliced scallions and cilantro leaves, and offer the reserved chile marinade on the side for drizzling.
Summary:
- Calories: 2310 kcal
- Fat: 189 g
- Protein: 87 g
- Carbs: 89 g
- Potassium: 2099 mg
- Magnesium: 371 mg