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This hearty salad is good tasting and good for you

Jessica Rudolph, America's Test Kitchen on

This plant-based kale salad is powered by the flavors of miso, ginger, and toasted sesame oil. Dressing the kale first gave the tough greens time to soften while we fried the tofu.

Kale Salad with Crispy Tofu and Miso-Ginger Dressing

Serves: 4

1/4 cup seasoned rice vinegar

3 tablespoons toasted sesame oil

3 tablespoons white miso

1 tablespoon grated fresh ginger

1 pound curly kale, stemmed and chopped coarse

2 carrots, peeled and shredded

14 ounces firm tofu, cut into 1/2-inch cubes

1/2 teaspoon table salt

 

1/3 cup cornstarch

1/4 cup vegetable oil for frying

2 avocados, halved, pitted, and cut into 1/2-inch pieces

1/2 cup roasted cashews, chopped coarse

1. Whisk vinegar, sesame oil, miso, and ginger together in a large bowl. Add kale and carrots and toss to combine.

2. Press tofu dry between paper towels. Sprinkle it with salt. Toss tofu with cornstarch in a bowl.

3. Heat vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook, turning as needed, until crispy and browned on all sides, 10 to 15 minutes, breaking up any pieces that stick together. Transfer to a paper towel-lined plate. Divide kale salad among four serving bowls; top with avocados, cashews, and tofu. Serve.

(For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated and Cook’s Country — offers reliable recipes for cooks of all skill levels. See more online at www.americastestkitchen.com/TCA.)

©2024 America’s Test Kitchen. Distributed by Tribune Content Agency, LLC.


 

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