![Photo of a tofu recipe for chile ginger tofu with kale salad shown on a red plate from a book by Melissa Clark.](https://assets.epicurious.com/photos/5e6147a3317be50009eee03b/1:1/w_2560%2Cc_limit/Dinner-Changing-the-game-chile-ginger-fried-tofu-melissa-clark.jpg)
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Active Time
30 minutes
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Total Time
1 ½ hours
In this spicy salad, cubes of fried tofu act like tender-bellied croutons amid the leaves of baby kale, only with much more protein and spunk than the usual toasted bread. You’ll need to marinate the tofu for at least an hour before cooking, so plan ahead. And if you don’t feel like frying, you can broil the tofu. Skip the cornstarch and run the tofu under the broiler for two to three minutes per side, until golden brown. It won’t be as crispy, but the flavor is still good and spicy. And it’s a lot less messy. Serve this with rice noodles tossed with a little sesame oil, or with a sliced baguette.
Ingredients
Step 1
Arrange the tofu on a plate or baking sheet. In a blender, combine the soy sauce, chile sauce, chile halves, cilantro, garlic, and ginger; puree until smooth.
Step 2
Using a pastry brush, coat the tofu on both sides with two-thirds of the chile mixture (reserve the rest for serving). Cover with plastic wrap and refrigerate for at least 1 hour and up to 6 hours.
Step 3
Fill a 12-inch skillet with ½ inch of peanut oil and heat it over medium-high heat. Dip the slabs of tofu in the cornstarch, coating both sides, and tap off the excess.
Step 4
Working in batches, add the tofu to the hot oil and cook, turning it over once, until it is golden brown, 1 to 2 minutes per side. Transfer the tofu to a paper-towel-lined plate to drain off the excess oil.
Step 5
In a large bowl, toss the kale with the olive oil and fine sea salt to taste. Add the tofu and toss. Some of the kale will wilt, which is what you want. Serve hot, topped with sliced scallions and cilantro leaves, and with the reserved chile marinade alongside for drizzling.
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Reviews (3)
Back to Top的腌料was delicious on the tofu but I absolutely DO NOT recommend using it as a drizzle on the finished salad. It is way too salty. To dress the kale, the recipe benefited from a squeeze of fresh lime juice.
epoutl
Florida
2/18/2021
I thought this was just ok. the tofu marinade was tasty but the salad was missing something.
jb100389921
New York, NY
3/22/2020
I made this dish for the first time tonight and it did not disappoint. It’s very well balanced flavor wise as well as textures. I actually made more sauce than needed and I’m so glad I did. I’m going to use the extra sauce for another meal with shrimp. This dish is highly recommended!
Anonymous
4/26/2023