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

Active: 30 Total: 30

People loved this peanut dressing so much, we're bringing it back in a whole different way. Everyone will love the dynamic sweet, salty, and crunch of this hearty, cold weather salad served up with piping hot tofu bites.
Smarts: One easy way to 'winter-fy' salads is to add a warm protein to make it feel more comforting.



Asian Kale Salad with Crispy Tofu:
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb , cubed
  • Baby kale - 11 oz (sub 1 bunch kale, stems removed)
  • Celery - 4 ribs , julienned or sliced
  • Asian pears - 2 , julienned or sliced (sub other pear)
  • Cornstarch - 3 Tbsp
  • Oil, cooking - 1 1/2 Tbsp
  • Peanuts - 1/2 cup
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
  • Rice vinegar - 2 Tbsp
  • Honey - 2 Tbsp
  • Cooking oil - 1 Tbsp
  • Sriracha (or other hot sauce) - 1 Tbsp
  • Lime - 1 , juice of


  1. Tofu - If tofu is packaged in water, press out liquid first. Then slice into 1/2 - 3/4” (or 1.25 - 2 cm) cubes. 

  2. Make dressing - Grate ginger. Soften peanut butter in the microwave for ~30 seconds. Mix with ginger, soy sauce, rice vinegar, honey, cooking oil, Sriracha (or other hot sauce), and lime juice. (Can be done up to 5 days ahead) 

  3. Dress kale - Dress kale with half of the dressing. Cover and refrigerate for at least 20 minutes to soften the kale. 

  4. Celery / Asian pear - Prep as directed. 

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  1. Toss tofu in corn starch. Heat wok over medium-high heat. Add cooking oil and then tofu to heated oil. Saute until golden and crispy on the outside, 4 to 6 minutes. Toss tofu with rest of the dressing. 

  2. Combine tofu, celery, Asian pear, and peanuts to dressed kale. Toss and portion out the salad. 



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