Kale and spinach salad with soy-glazed tofu and lotus crisps

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

By Judy Joo
From Saturday Kitchen

Ingredients

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
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