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Chile and Ginger–Fried Tofu Salad With Kale

By Melissa Clark

3.7

(5)

Photo of a tofu recipe for chile ginger tofu with kale salad shown on a red plate from a book by Melissa Clark.
Photo by Eric Wolfinger

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. 

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