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Asian Kale Salad with Tofu
and peanut dressing / celery / Asian pears

Active: 30 minTotal: 30 min
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Asian pears and celery add a sweet and crunchy bite to this delightfully balanced kale salad with seared tofu.
Smarts: Dressing the kale and letting it rest in the fridge ahead of time allows the kale to soften for the perfect salad texture.

Tags

Ingredients

Servings:
4
Metric
Peanut Dressing (yields ~3/4 cup):
  • Ginger - 1 inch, grated
  • Peanut butter - 1/4 cup (creamy is preferred, but crunchy will also work)
  • Soy sauce, low-sodium - 3 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Honey - 2 Tbsp
  • Oil, cooking - 1 Tbsp
  • Sriracha - 1 Tbsp (sub other hot sauce)
  • Lime - 1, juice of
Asian Kale Salad with Tofu:
  • Tofu, extra-firm - 16 oz, 1/2" / 1.3 cm cubes (vacuum-packed preferable)
  • Celery - 4 ribs, thinly sliced
  • Kale, baby - 10 oz (sub 1 bunch kale, chopped, for 4 servings)
  • Pears, Asian - 2, julienned or sliced (sub any pears)
  • Mint, fresh - 8 leaves, thinly sliced
  • Oil, cooking - 2 Tbsp
  • Peanuts - 1/2 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm cubes. (Can be done 1 day ahead)
  2. Make dressing - Grate ginger. Soften peanut butter in the microwave for ~30 seconds. Mix with ginger, soy sauce, rice vinegar, honey, oil (portion for dressing), Sriracha (or other hot sauce), and lime juice. (Can be done up to 5 days ahead)
  3. Celery - Slice celery. (Can be done up to 2 days ahead)
  4. Dress kale - Dress kale with half of the dressing. Cover and refrigerate for at least 20 minutes to let the kale tenderize / soften.
  5. Pears / Mint - Prep as directed.

Make

  1. Season tofu with some salt and pepper.
  2. Heat a nonstick pan over medium-high heat. Add oil (portion for salad) and then add tofu to heated oil.
  3. Sear tofu on all sides until golden brown, 5 to 7 minutes total.
  4. Toss dressed kale with celery, pear, mint, and peanuts. Portion out the salad. Top with tofu and drizzle remainder of the dressing over top. Enjoy!
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Reviews

This meal has 17 reviews

We did this as a make-ahead for lunches. I prepped everything except dressing the kale beforehand. Then in the morning, I dressed the kale, added all the toppings, and packed it with the dressing to pour over the top. We both LOVED the flavors of this salad. This is definitely one we will make again!

By: Abigail
Posted: Jan 15, 2019
Diet: Original

this was very good. would have been too spicy for the kids but the grown ups ate it up.

By: Amanda
Posted: Jan 14, 2019
Diet: Vegetarian

Baby kale was surprisingly delicious. Looked wilted, but tasted delicious.

By: Whitney
Posted: Dec 28, 2018
Diet: Original

Man, I would practically drink this dressing it was so delicious.

By: Jenna
Posted: Dec 07, 2018
Diet: Original

So good. Eyeballed a lot of the dressing ingredients (probably less than 2 tbsp honey) but came together quickly and deliciously. Used salad greens instead of kale since it’s what I had on hand but turned out well. Would like to try with kale sometime too.

By: Tiffany
Posted: Nov 18, 2018
Diet: Original

Big fan of this salad - love all Cook Smarts main meal salads! The dressing was excellent. Used 2 tsp of honey (instead of the suggested 4 T).

By: Samantha
Posted: Oct 27, 2018
Diet: Vegetarian