Asian Kale Salad with Sweet Pear and Red Crispy Tofu
- 2 tablespoons soy sauce
- 3 tablespoons rice vinegar plus 2 teaspoons
- 1 tablespoon toasted sesame oil
- 1 tablespoon ginger juice
- 5 tablespoons vegetable oil
- 6 large leaves curly kale, ribs removed, leaves finely julienned
- 1 pound extra-firm tofu packed in water, drained, cut into bite-sized cubes
- 2 teaspoons gochujang (Korean chili-bean paste)
- 2 teaspoons honey
- 2 teaspoons rice vinegar
- 1 ripe Anjou or Asian pear, halved, peeled, sliced into 1/4-inch wedges
- Whisk together soy sauce, vinegar, sesame oil, ginger juice and 2 tablespoons vegetable oil. Toss kale and let stand; about 20 minutes; transfer to a serving platter.
- Heat remaining vegetable oil in a large nonstick skillet over medium-high heat and fry tofu, turning the pieces until crispy on all sides, 5 to 7 minutes; transfer to a paper towel-lined plate.
- Stir together gochujang, honey, and remaining rice vinegar in a medium sized bowl. Add crispy tofu; toss and coat.
- Garnish kale salad with pear slices and crispy tofu to serve.
You don't limit yourself to one pair of shoes so why eat only one type of kale? Experiment with different kinds! Go to the good market and look for other varieties, such as purple or baby kale.
What others are saying
Steven Gomes says:
Made this with purple kale which is my absolute favorite. The sweet and tangy honey sauce was the perfect pairing with the fried tofu as well. So glad I tried this salad.
Jenny J says:
I thought this salad was really good as a base, but decided to add to it for more flair. I decided to add edamame and thinly sliced radishes. Overall it was pretty good.
Jordan Clark says:
Could not find gochujang but the Thai chili paste I swapped it out for worked well. This dish is a little on the spicy side, but it worked well with the sweet pear. I massaged olive oil on the kale so it wasn't so dry.
Sam Dalton says:
I love pears, especially the way they add to the flavor of this salad. The gochujang also adds a delicious, Asian-inspired flavor. It's simple and easy.
Jessica Scott says:
The red crispy tofu was the perfect addition to this vegan salad. The gochujang, honey, and rice vinegar flavors were amazing. I used kale, but I bet you can also use arugula or spinach for this salad.