Best 2 Chile And Ginger Fried Tofu Salad With Kale Recipes

**Kick-start your taste buds with a tantalizing journey into the realm of flavors with our Chilean-inspired Ginger Fried Tofu Salad with Kale, a symphony of textures and tastes that will leave you craving for more.**

This vibrant salad features crispy fried tofu tossed in a harmonious blend of sweet, sour, and spicy sauce, beautifully complemented by a refreshing medley of kale, crunchy carrots, juicy red bell peppers, and aromatic green onions. The tangy dressing, infused with ginger, garlic, and zesty lime, brings the entire dish together, creating a culinary masterpiece that tantalizes your senses.

**Dive into the delightful world of our recipe collection, where you'll find:**

- **Chile and Ginger Fried Tofu Salad with Kale:** An extensively detailed guide to crafting this flavor-packed salad, complete with step-by-step instructions and essential tips for achieving the perfect balance of flavors.

- **Air Fryer Tofu:** Discover the secrets to achieving crispy and golden tofu in your air fryer, a healthier alternative that delivers all the crunch without the grease.

- **Homemade Sweet and Sour Sauce:** Elevate your culinary skills with this versatile sauce that adds a mouthwatering glaze to tofu, chicken, or vegetables.

- **Garnish Ideas for Salads:** Explore a vibrant array of garnishes, from toasted nuts and seeds to crumbled cheese and fresh herbs, to add a pop of color and flavor to your salads.

**Prepare to embark on a culinary adventure as you delve into these enticing recipes. Let your taste buds experience the magic of Chilean and ginger-infused flavors, creating a salad that will undoubtedly become a staple in your recipe repertoire.**

Let's cook with our recipes!

KALE AND TOFU SALAD

Kale and Tofu Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup millet
1 14-ounce package extra-firm tofu, drained and cut into 1-by-1 1/2-inch pieces
5 tablespoons extra-virgin olive oil
1 bunch kale
Juice of 1 lemon
3 tablespoons tahini
1 teaspoon honey
Kosher salt and freshly ground pepper
2 cups shredded red cabbage
1/2 small red onion, thinly sliced
2 tablespoons salted roasted sunflower seeds or pepitas
1 tablespoon toasted sesame seeds

Steps:

Toast the millet in a dry medium saucepan over medium heat, stirring occasionally, 3 to 5 minutes. Add 1 cup water and bring to a boil. Cover, reduce the heat to medium low and cook until the water is absorbed, about 15 minutes. Set aside.
Meanwhile, pat the tofu dry between paper towels. Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well browned and slightly crisp, about 15 minutes.
While the tofu is cooking, remove the kale stems and chop the leaves into bite-size pieces; place in a large bowl. Add 1 tablespoon of the lemon juice and rub it into the kale with your fingers until the kale softens, 3 to 5 minutes.
Whisk the remaining lemon juice with the tahini and honey in a small bowl; add the remaining 2 tablespoons olive oil and whisk until smooth. Whisk in 2 tablespoons water and season with salt and pepper. Add 2 tablespoons dressing to the kale; add the cabbage, onion and a pinch of salt and toss well.
Fluff the millet with a fork and add to the kale mixture along with the sunflower seeds and sesame seeds; toss to combine. Divide the salad among bowls and top with the tofu. Drizzle with any oil from the skillet and the remaining dressing.

Nutrition Facts : Calories 500, Fat 33 grams, SaturatedFat 5 grams, Cholesterol 0 milligrams, Sodium 114 milligrams, Carbohydrate 35 grams, Fiber 8 grams, Protein 20 grams, Sugar 6 grams

SPICY STIR-FRIED TOFU WITH KALE AND RED PEPPER

Spicy Stir-Fried Tofu With Kale and Red Pepper image

Kale is a member of the cruciferous family of vegetables (genus Brassica), so named because their flowers have four petals in the shape of a cross. A nutritional powerhouse that tastes wonderful when properly cooked, kale is one of nature's best sources of vitamins A, C and K and a very good source of copper, potassium, iron, manganese and phosphorus. These greens are hearty, and they maintain about 50 percent of their volume when you cook them, unlike spinach, which cooks down to a fraction of its volume. The various types of kale also maintain a lot of texture, which makes them perfect for stir-fries.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 bunch curly kale (about 10 ounces), stemmed and washed
1 14-ounce package firm tofu, sliced about 1/4 inch thick
1 tablespoon soy sauce
1 tablespoon Shao Hsing rice wine or dry sherry
1/4 cup chicken or vegetable stock
1 teaspoon cornstarch
1/4 teaspoon salt (more to taste)
1/4 to 1/2 teaspoon ground pepper, preferably white pepper
1/4 teaspoon sugar
1 tablespoon peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 serrano pepper, seeded and minced
1 red bell pepper, cut in 2-inch julienne
2 teaspoons dark sesame oil

Steps:

Bring a medium saucepan of lightly salted water to a boil, add the kale and blanch 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop coarsely and place in a bowl near your wok.
Cut the tofu into dominos and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.
In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, stock and cornstarch. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your wok.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the canola or peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Stir-fry 1 to 2 minutes, until it begins to color. Add the garlic, ginger and chili and stir-fry for no more than 10 seconds.
Add the red pepper and stir-fry for 1 minute. Add the kale, salt, pepper and sugar and toss together. Add the soy sauce mixture and the sesame oil. Stir-fry for another 30 seconds to a minute. Remove from the heat and serve with grains or noodles.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 429 milligrams, Sugar 3 grams

Tips:

Use the right tofu: Firm or extra-firm tofu is best for this recipe, as it holds its shape well when fried.
Press the tofu: Pressing the tofu helps to remove excess moisture, resulting in a crispier tofu.
Marinate the tofu: Marinating the tofu in a flavorful mixture of soy sauce, ginger, garlic, and sesame oil adds extra flavor.
Use a good-quality oil: A high-heat oil, such as grapeseed or avocado oil, is best for frying the tofu.
Don't overcrowd the pan: When frying the tofu, don't overcrowd the pan, or the tofu will steam instead of fry.
Add the vegetables at the right time: Add the vegetables to the pan after the tofu is browned, so that they don't overcook.
Use a flavorful dressing: The dressing for this salad is a simple combination of lime juice, fish sauce, and honey. You can also add other ingredients, such as chopped peanuts or cilantro, to taste.

Conclusion:

This chile and ginger fried tofu salad with kale is a healthy and delicious meal that is perfect for a quick lunch or dinner. The tofu is crispy and flavorful, the vegetables are tender-crisp, and the dressing is light and refreshing. This salad is also a good source of protein, fiber, and vitamins. So next time you're looking for a healthy and tasty meal, give this recipe a try!