Kale and Quinoa Salad With Tofu and Miso
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup quinoa, rinsed and drained
- 2tablespoons unseasoned rice vinegar
- 1½tablespoons white miso
- 1tablespoon mirin
- 2teaspoons toasted sesame oil
- 6tablespoons grapeseed oil
- ½teaspoon sriracha, plus more for drizzling
- 1(1-inch) piece fresh ginger, peeled and finely julienned or grated
- 1small bunch curly kale, ribs removed, leaves chopped (about 4 packed cups)
- 1(14-ounce) package extra-firm tofu, drained and cut into ¾-inch cubes
- Honey or maple syrup, for serving
Nutritional analysis per serving (4 servings)
439 calories; 29 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 18 grams polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 13 grams protein; 281 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan, combine the quinoa with ¾ cup water. Bring to a boil over high heat, then cover and cook over medium-low until the water is absorbed, 10 to 12 minutes. Turn off the heat and let sit for 10 minutes. Fluff it with a fork.
- Step 2
Meanwhile, in a large bowl, whisk together the vinegar, miso, mirin, sesame oil, 2 tablespoons grapeseed oil and ½ teaspoon sriracha. Stir in the ginger.
- Step 3
Add the kale, massage it with the dressing and set aside to marinate. Spoon the cooked quinoa onto the kale and toss to coat.
- Step 4
In a nonstick skillet, heat the remaining 4 tablespoons grapeseed oil over medium. When the oil shimmers, cook the tofu, turning occasionally, until crisp on all sides, about 15 minutes. Transfer to a paper towel-lined plate to absorb any excess oil, then scatter it over the kale salad. Drizzle lightly with sriracha and honey and serve immediately.
Private Notes
Comments
This is SO timely for me! I wanted to make tofu cubes last evening, and found a recipe for baked rather than fried. No oil, just cubes tossed in some tamari (I used low sodium) and nutritional yeast flakes. Bake separated cubes on baking sheet (on Silpat) on top oven rack for 20 minutes. Turn cubes onto other side, bake another 20 minutes. Crispy and very tasty!
I never buy mirin, though I do a lot of pan-Asian cooking. To me, it is just syrup, despite claims of its having a rice, etc. base. Instead, I keep cooking grade sake in my cupboard and use it for the (mirin) liquid called for, plus a bit of sugar.
NO FAIL CRISPY LOW FAT TOFU: Thaw frozen tofu on counter during the day (I always have a few containers ther on hand) Preheat oven to 400F Press thawed tofu between your palms to release water Cut and Mix cubes w: 1T Tamari or Soy, 1T Olive Oil, 1T Corn Starch Place tofu on a half sheet pan covered in non-stick foil in a single layer Bake for 25-30 min, stirring halfway through if you think of it
The quinoa seemed superfluous so I skipped it. Added a wee bit of soy sauce towards the end of frying the tofu. Used a huge bunch of kale and the dressing created sufficed to coat it all. Added a little bit of yuzu extract for whimsy. Delicious and will def make again!
Being in India, I couldn't get my hands on mirin, and miso was out of stock. I used soy sauce, honey and white wine vinegar instead and the taste was still amazing. The crispness of the tofu was the key for sure.
Added roasted sweet potato cubes as a commenter suggested. Instead of frying, I roasted tofu cubes in a little sesame oil and soy sauce. Made a little extra dressing. Delicious!
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