less than 30 mins
10 to 30 mins
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By Judy Joo
From Saturday Kitchen[row]
For the kale and spinach salad
- 170g/6oz purple and green kale, stems removed and shredded
- ½ lemon, juice only
- 1 avocado, peeled and diced
- 100g/3½oz cherry tomatoes, halved
- 60g/2¼oz baby spinach
- 2 tbsp flaked almonds, toasted
- 1 tbsp pumpkin seeds, toasted
- 1 tbsp pine nuts, toasted
- 1 tsp freshly grated Parmesan or vegetarian hard cheese
- freshly ground black pepper
For the miso black pepper dressing
- 1½ tbsp finely chopped shallots
- 2½ tbsp soy sauce
- 2 tsp white miso
- 4 tsp rice wine vinegar
- ½ tsp granulated sugar
- ½ tsp English mustard
- 1 tbsp toasted sesame oil
- 1 tbsp vegetable oil (or any neutral-flavoured oil)
- 23 twists of a black pepper mill
For the lotus crisps
- vegetable oil, for deep-frying
- 175g/6oz lotus roots, peeled and cut into 3mm/⅛oz thick slices
- sea salt
For the soy-glazed tofu
- 400g/14oz firm or extra-firm tofu, drained and sliced into 12 rectangles
- 2 tbsp mirin
- 1 tbsp gochujang (Korean chilli paste)
- 1 tbsp honey
- 1 tbsp soy sauce
- 2 tsp toasted sesame oil
- 2 spring onions, thinly sliced on an angle
- 1 garlic clove, grated or finely chopped
- 1 tsp sesame seeds, toasted
- 1 tbsp vegetable oil
- sea salt
- 1 fresh Korean red chilli or Fresno chilli, thinly sliced on an angle, to garnish
To make the salad, place the kale in a large bowl with the lemon juice. Massage the kale well with your hands for 1 minute and set aside for 3–4 minutes to soften the chewy fibres.
To make the dressing, whisk together all of the ingredients in a small bowl and set aside.
To make the lotus crisps, heat 5cm/2in vegetable oil in a wide, deep, heavy-based saucepan over a medium–high heat until it reaches 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Working in batches, slip the lotus root slices one by one into the oil. Fry for 2 minutes, stirring occasionally, until the oil has stopped bubbling and the crisps are golden brown. Transfer to a wire rack or a tray lined with kitchen paper to drain and immediately season with salt.
To continue making the salad, add the avocado, tomato, baby spinach and dressing to the kale. Toss together to coat, then top with the almonds, pumpkin seeds, pine nuts, Parmesan and a handful of the lotus crisps. Finish with a bit of black pepper.
To make the tofu, spread the tofu slices out on a plate lined with kitchen paper. Press another layer of kitchen paper on top and leave for 5–10 minutes to absorb moisture. Meanwhile, in a small bowl, stir together the mirin, gochujang, honey, soy sauce and sesame oil until combined. Stir in the spring onions, garlic and sesame seeds and set the glaze aside. In a large non-stick frying pan, heat the vegetable oil over a medium heat. Working in batches, if needed, gently slide the tofu into the pan and fry for 4–5 minutes each side until golden brown. Lightly season with salt and spoon some glaze over the tofu.
Serve the salad in bowls with the tofu, drizzling over any extra glaze, and garnish with the chilli.