Marinated Tofu and Kale Noodle Salad with a Miso and Peanut Dressing

Tofu can be great or awful. As long as it’s marinated right, it can be delicious I also like mine to have a nice texture. The air fryer works perfectly as it gives the tofu a crispy texture. I can eat peanut butter in any format but as we go to Asia quite often, satay is a winner for me. I’m addicted to kale crisps at the moment and as this was a kale salad I had to make some. I was so chuffed with my version of Asian salt and vinegar crisps (recipe here).


For the Tofu
  • 1 block tofu (225g), I used smoked, cubed
  • 1/2 tbsp dark soy sauce
  • 1/2 tbsp light soy sauce
  • 1/2 tbsp kecap manis (or runny honey mixed with 1 tsp light soy)
  • 1/2 tbsp sesame oil
  • 1 tsp ponzu or lime juice
For the Salad
  • 8 ribs of kale, leaves only torn
  • 1 sweet red pepper, core and seeds removed, cut into chunks
  • 1 small carrot, grated
  • 1 nest of glass noodles, cooked to packet instructions
  • 1 tbsp toasted peanuts
  • 1 tbsp fresh coriander, finely chopped
For the Dressing
  • 2 tbsp smooth peanut butter
  • 2 tbsp white miso paste
  • 1 tbsp light soy sauce
  • 1 tsp kecap manis
  • 1 tsp lime juice
  • 1/4 tsp garlic and ginger paste
  • 1/4 tsp sriracha sauce


  1. Add all of the ingredients in the tofu list apart from the tofu to a bowl. Mix well, add in the tofu stir to coat. Cover and put in the fridge for at least 30 minutes.
  2. I used my air fryer, I cooked the marinated tofu for 10 minutes at 190 degrees.
  3. Make the dressing by adding all of the ingredients into a bowl and whisk to combine.
  4. Put the salad ingredients into a bowl.
  5. Add the dressing to the bowl with the salad. Give it a good mix preferably with your hands so you can massage the kale making it softer in texture.
  6. To serve share between two bowls, top with the tofu and add the kale crisps 😊

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