KALE*****Asian Kale Slaw with Tofu and Ginger Peanut Dressing

By Unblond1

08/11/14 - I love this, makes a great work lunch.

Ingredients

• FOR THE TOFU:
• 1 piece extra-firm tofu
• 2 tablespoons lime juice
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon olive oil
• 2 thai chilies, thinly sliced
• few drops of chili sesame oil
• FOR THE SALAD:
• 4 cups Lacinto or curly kale, thick stems removed, washed, dried and torn into bite-sized pieces
• 3 cups prepared shredded red cabbage (I used a ready made coleslaw with carrots)
• 1 red, yellow or orange bell pepper, or combination, sliced into slivers
• 4 - 6 green onions, sliced thinly on the diagonal
• 3/4 cup roasted peanuts
• 1/2 cup chopped fresh cilantro (optional)
• FOR THE DRESSING:
• 3 tablespoons creamy peanut butter
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon fresh lime juice, from one lime
• 3 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 1/2 tablespoons honey
• 1 tablespoon sugar
• 1 large clove garlic, roughly chopped
• 1-inch square piece fresh ginger, peeled and roughly chopped
• 3/4 teaspoon salt
• 1/2 teaspoon sriracha
• 1/2 teaspoon Asian sesame oil

Details

Servings 5
Adapted from onceuponachef.com

Preparation

Step 1

FOR THE TOFU:

Rinse tofu and pat dry. Cut in half vertically then horizontally. Lay pieces on a baking sheet lined with paper towels, top with more paper towels and a second baking sheet. Place a heavy weight (cast iron skillet with a heavy can inside) and set aside for 30 minutes. Remove tofu, blot dry if necessary and cut into 1/2" cubes.

Position rack in lower third of oven; preheat to 450°F. Line a large baking sheet with parchment paper.

Combine lime juice, soy sauce and oil in a bowl. Stir in tofu; marinate, stirring frequently, for 30 minutes. Drain the tofu and transfer to the prepared baking sheet.

Roast the tofu, stirring once halfway through, until golden brown, 16 to 18 minutes (a bit longer than this). Set aside to cool.

FOR THE SALAD:

Place the kale in a large mixing bowl and drizzle with olive oil and salt and massage the leaves until softened. Add remaining salad ingredients and drizzle with dressing to taste. Divide tofu evenly between 5 plastic containers and top with salad.

FOR THE DRESSING:

Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy, adding hot water, one tablespoon at a time if needed to achieve desired consistency.

Pour the dressing over the salad and toss well.