Hetty's ginger-peanut warm kale salad – Recipes – Anna Jones

Ingredients

• 4 heaped tablespoons smooth peanut butter
• 2 tablespoons tahini
• 2 teaspoons toasted sesame oil
• 2.5cm piece of ginger, peeled and grated
• 2 cloves of garlic, peeled and grated
• 3 teaspoons tamari or soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon runny honey or maple syrup
• 2 bunches of kale (320g), stalks removed and leaves roughly torn
• 200g (1 cup) quinoa, rinsed
• 500ml (2 cups) vegetable stock or water
• 300g extra-firm tofu, sliced thinly
• extra virgin olive oil
• 1 red onion, peeled and thinly sliced
• 1 cup unsalted peanuts, roasted and roughly chopped
• a handful of coriander leaves