Asian Kale & Tofu Salad
This Asian Kale & Tofu Salad is a healthy, protein-packed vegan salad featuring hearty kale, crispy tofu, and a bold sesame ginger dressing. Perfect for meal prep or a light yet satisfying meal, this easy salad delivers a delicious balance of crunchy, savory, and tangy flavors.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–30 minutes
- Yield: 3–4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegan
Ingredients
- 4 cups kale, chopped (stems removed)
- 1 block (14 oz) firm or extra-firm tofu
- 2 tablespoons soy sauce or tamari
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2–3 tablespoons olive oil or neutral oil (for cooking)
- 1 tablespoon cornstarch (optional, for crispy tofu)
- 2 green onions, sliced
- 1 cup carrots, shredded or julienned
- 1 cucumber, sliced
- Optional: sesame seeds, crushed peanuts, chili flakes
Instructions
- Press tofu to remove excess moisture, then cut into cubes.
- Toss tofu with 1 tablespoon soy sauce and optional cornstarch.
- Heat oil in a pan over medium heat and cook tofu until golden and crispy on all sides. Set aside.
- Wash and chop kale, removing tough stems. Massage with a small drizzle of oil to soften.
- Prepare vegetables: shred carrots, slice cucumber and green onions.
- In a bowl, whisk together remaining soy sauce, sesame oil, rice vinegar, maple syrup, garlic, and ginger.
- In a large bowl, combine kale, vegetables, and crispy tofu.
- Pour dressing over salad and toss well to coat.
- Garnish with sesame seeds, peanuts, or chili flakes if desired. Serve immediately.
Notes
Massaging kale improves texture and reduces bitterness.For a lighter option, bake tofu instead of pan-frying.Keep dressing separate if storing for meal prep.Add noodles or rice to turn this into a more filling bowl.
Find it online: https://cookibly.com/asian-kale-tofu-salad/
