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

Active: 30 minTotal: 30 min

Asian pears and celery add a sweet and crunchy bite to this delightfully balanced kale salad with seared tofu. This meal was last featured in 2018.
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
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
Peanut Dressing:
  • Ginger, fresh - 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 - 2 tsp (sub other hot sauce)
  • Limes - 1, juice of

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (38)
Gluten-free (5)
Paleo (6)
Vegetarian (14)

This meal has 41 reviews

Made this for company and everyone enjoyed it. I used a baby kale blend and waited until just before serving to dress and it was perfect. Works great to serve deconstructed for the kids, too.

By: Kristen
Posted: Feb 24, 2020
Diet: Paleo

This was SO good. My kids loved it and actually ate some of the kale, which I was surprised by. Definitely going in our favourites!

By: Chelsea
Posted: Feb 14, 2020
Diet: Original

Definitely don't dress the kale if it is baby kale. It was so super soggy after the 20 minutes! Opps. Great flavor besides that!

By: Catherine
Posted: Feb 13, 2020
Diet: Gluten-free

This was so delicious! And filling! The dressing was perfect. Added cashews with the peanuts. Will make this again definitely.

By: Laura
Posted: Feb 11, 2020
Diet: Vegetarian

Replaced pears with kiwi because they were on sale. Marinated tofu in dressing first and always recommend doing this for tofu salads!

By: Caitlin
Posted: Feb 08, 2020
Diet: Vegetarian

really yummy. used regular pears and mixed greens. Also used cashew butter instead of sunflower butter. should either double the chicken or reduce the salad components, since the kids just ate the chicken, but they did so happily.

By: Karen
Posted: Feb 07, 2020
Diet: Paleo