Chile and ginger-fried tofu salad with kale recipe

Ingredients for Chile and ginger-fried tofu salad with kale

• 400 g firm tofu, drained, patted dry, cut into 8 pieces

• 80 ml soy sauce

• 60 ml hot chile sauce, such as Sriracha or sambal oelek

• 1 serrano chile, halved, deseeded if desired

• 15 g chopped fresh coriander leaves

• 6 garlic cloves, coarsely chopped

• 15 g coarsely chopped peeled fresh ginger

• Peanut oil, for frying

• 60 g cornflour

• 140 g baby kale or spinach

• 30 ml extra-virgin olive oil

• Fine sea salt, to taste

• Sliced spring onions (white and green parts), for garnish

How to make Chile and ginger-fried tofu salad with kale

1. Arrange the tofu on a plate or baking tray.

2. In a blender, combine the soy sauce, chilli sauce, chilli halves, coriander, garlic, and ginger; blend until smooth.

3. Using a pastry brush, coat both sides of the tofu with two-thirds of the chilli mixture, reserving the rest for serving. Cover with cling film and refrigerate for at least 1 hour and up to 6 hours.

4. Fill a 30 cm frying pan with 1.25 cm of peanut oil and heat over medium-high heat.

5. Dip the slabs of tofu in the cornflour, ensuring both sides are coated, then tap off any excess.

6. Working in batches, add the tofu to the hot oil and cook, turning once, until golden brown, about 1 to 2 minutes per side. Transfer the cooked tofu to a plate lined with kitchen paper to drain excess oil.

7. In a large bowl, toss the kale with the olive oil and fine sea salt to taste. Add the tofu and gently toss to combine; some of the kale will wilt, which is desired.

8. Serve hot, topped with sliced spring onions and coriander leaves, and with the reserved chilli marinade alongside for drizzling.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.