Kale Salad with Crispy Tofu and Miso-Ginger Dressing
This hearty, plant-based kale salad is powered by the flavors of miso, ginger, and toasted sesame oil.
Keywords
- Main Courses
- Vegetables
- Vegetarian
- Weeknight
- Salads
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Cooking tools:
- Nonstick skillet
- Chef's knife
- Cutting board
- Microplane
- Mixing bowl
- Whisk
- Spatula
- Stove
- Paper towel
- Plate
- Serving bowl
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
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