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Spicy Peanut Kale Salad with Crispy Tofu and Charred Corn Recipe

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3.9 from 7 reviews

This Spicy Peanut Kale Salad with Crispy Tofu & Charred Corn is a vibrant, flavorful dish combining crunchy oven-baked tofu, smoky sautéed corn, and tender massaged kale, all tossed in a creamy, spicy peanut chili crisp dressing. Perfect as a nutritious vegan meal packed with textures and a bold balance of spicy, tangy, and nutty flavors.

Ingredients

Tofu

  • 1 lb (454 grams) firm tofu, pressed for at least 15 minutes
  • 2 tablespoons avocado or olive oil
  • Salt and pepper, to taste
  • 2 tablespoons cornstarch
  • 2 tablespoons cornmeal
  • 2 teaspoons nutritional yeast
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander

Peanut Chili Crisp Dressing

  • ¼ cup smooth peanut butter
  • 2 tablespoons chili crisp
  • 3 tablespoons water
  • 1½ tablespoons lime juice
  • 1½ tablespoons maple syrup
  • ½ teaspoon Tamari
  • 1 clove garlic, finely minced
  • Salt and pepper, to taste

Salad

  • 3 cobs corn, peeled and silks removed
  • 1 teaspoon avocado or olive oil
  • Salt and pepper, to taste
  • 1 small bunch kale
  • 1 teaspoon lime juice
  • 1 teaspoon olive oil
  • 2 green onions, sliced
  • ¼ cup salted peanuts, chopped fine

Instructions

  1. Prepare the tofu: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Tear the pressed tofu into 2-inch pieces, dry thoroughly with a kitchen towel, then toss with avocado or olive oil, salt, and pepper. Add cornstarch, cornmeal, nutritional yeast, garlic powder, cumin, and coriander. Mix well to coat evenly.
  2. Bake the tofu: Spread tofu pieces on the baking sheet with space between each piece. Bake for 15 minutes, then stir and flip the pieces to ensure even crisping. Return to oven and bake an additional 15 minutes until golden brown and crispy on the edges.
  3. Make the dressing: While tofu bakes, whisk together peanut butter, chili crisp, water, lime juice, maple syrup, Tamari, minced garlic, salt, and pepper in a medium bowl until smooth. Set aside.
  4. Cook the corn: Cut kernels off the corn cobs. Heat a cast iron skillet over medium heat, add oil, then corn kernels seasoned with salt and pepper. Sauté for 6-7 minutes until softened and lightly charred. Remove from heat.
  5. Prepare the kale: Remove kale stems and chop leaves into bite-sized pieces (about 4 cups). Place in a large bowl, drizzle with lime juice, olive oil, salt and pepper. Massage kale with hands for about 1 minute until slightly softened.
  6. Assemble the salad: On a serving platter or large bowl, layer half the kale, a third of the dressing, a third of the charred corn, and a third of the green onions. Add remaining kale on top, drizzle with half the remaining dressing, and add half the remaining corn and green onions. Top with crispy tofu, followed by remaining dressing, corn, and green onions. Garnish with chopped salted peanuts. Serve immediately and enjoy!

Notes

  • Pressing the tofu removes excess moisture, essential for achieving a crispy texture.
  • You can substitute chili crisp with chili garlic sauce if preferred, adjusting heat level.
  • Massaging kale softens its texture and reduces bitterness, making it more palatable in raw salads.
  • Use a cast iron skillet for best char on corn, but any heavy skillet works well.
  • This salad is best served fresh to maintain tofu crispiness.

Find it online: https://glowcooks.com/spicy-peanut-kale-salad-with-crispy-tofu-and-charred-corn-recipe/