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

Active: 30 Total: 30

This peanut dressing is always a hit, and was especially well-loved by our community when served over this hearty salad with sweet, salt and crunch served up with piping hot tofu bites. January 2015.
Smarts: One easy way to 'winter-fy' salads is to add a warm protein to make them feel more comforting.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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
  • Vinegar, rice - 2 Tbsp
  • Honey - 2 Tbsp
  • Oil, cooking - 1 Tbsp
  • Sriracha - 1 Tbsp (sub other hot sauce)
  • Lime - 1, juice of

Nutrition Facts

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Prep

  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 (if using). 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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Make

  1. Toss tofu in corn starch and season with some salt and pepper. Heat a nonstick pan or wok over medium-high heat. Add cooking oil and then tofu to heated oil. Sear tofu without moving it until the side touching the bottom of the pan is golden brown and crisp (if you stir it before the bottom gets a nice sear, it is more likely to crumble). When the first side is golden brown, gently stir tofu to brown on all sides, 5 to 7 minutes total. (For more tips on searing tofu, check out this video.) Toss tofu with the rest of the dressing.

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

Nutrition Facts

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Reviews

Ratings

Original (106)
Gluten-free (3)
Paleo (8)
Vegetarian (19)

49 reviews

Loved the sauce,

By: Lauren
Posted: May 20, 2018
Diet: Original
0 Helpful

The pork chop and sauce was really good. Didn't really care for the salad. -R

By: Rachel
Posted: Feb 24, 2017
Diet: Original
0 Helpful

I made this pork with the peanut dressing (favoriting for the sauce)-- but with the GREEN BEANS from ROASTED CHICKEN WITH DATES AND CAPERS. My family loved it! I couldn't believe the 4 yr old asked for more green beans. They were so simple!

By: Karin
Posted: Feb 05, 2017
Diet: Original
0 Helpful

tasty - the sauce was AWESOME but ingredients so so . will have to keep using sauce

By: Erica
Posted: Jan 28, 2017
Diet: Original
0 Helpful

That peanut sauce was amazing, made the kale actually edible for someone who does not generally like kale. Everything went really well together I can't wait to make it again. I think I just want to keep that peanut sauce on hand for anything.

By: Nicole
Posted: Jan 24, 2017
Diet: Original
0 Helpful

Excellent dressing. I added udon noodles because I was feeling naughty.

By: Anne
Posted: Jan 23, 2017
Diet: Original
0 Helpful