Kale Salad with Crispy Tofu and Miso-Ginger Dressing | America's Test Kitchen

Ingredients

• ¼ cup seasoned rice vinegar
• 3 tablespoons toasted sesame oil
• 3 tablespoons white miso
• 1 tablespoon grated fresh ginger
• 1 pound curly kale , stemmed and chopped coarse
• 2 carrots , peeled and shredded
• 14 ounces firm tofu , cut into ½-inch cubes
• ½ teaspoon table salt
• ⅓ cup cornstarch
• ¼ cup vegetable oil for frying
• 2 avocados , halved, pitted, and cut into ½-inch pieces
• ½ cup roasted cashews , chopped coarse