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
- 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.
- I used my air fryer, I cooked the marinated tofu for 10 minutes at 190 degrees.
- Make the dressing by adding all of the ingredients into a bowl and whisk to combine.
- Put the salad ingredients into a bowl.
- 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.
- To serve share between two bowls, top with the tofu and add the kale crisps 😊