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Week of 10/15/18

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

Active: 30 Total: 30
Original GF Paleo Vegetarian
Asian Kale Salad with Tofu

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
Minimal Heat Required, Quick and Easy, Entree Salad
Proteins
Tofu
Cuisines
Asian - Fusion
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39

Ingredients

Metric
Servings:
4
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
  • Baby kale - 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

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.

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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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