The contrasting flavors and textures of this peanut kale salad are incredibly satisfying. A spicy and creamy peanut chili crisp dressing is drizzled over kale, charred sweet corn kernels, crunchy and well-seasoned baked tofu bits, and sharp green onions. Salted peanuts finish off this gorgeous vegan dinner salad! The tofu “nuggets” with cornmeal in the coating are my favorite part–a little remix of my crispy baked tofu recipe.
Once you have the tofu in the oven, this peanut kale salad is ready in 30 minutes. While the tofu bakes, you’re chopping the kale, charring the corn on the stove, and whisking together the dressing. The timing works out nicely!
When I was working on earlier versions of this salad, I used full fat coconut milk in the dressing in addition to the chili crisp, peanut butter, garlic etc. I loved the flavor but ultimately abandoned it because opening a can of coconut milk just to use ¼ cup is kind of annoying! That said, if you do have a can open, go for it. Just make sure to dial back the water a bit.
One step you cannot skip is the massaging of the kale with olive oil and lime juice. It softens the leaves and makes it more receptive to the dressing. The dressing gets into the leaves rather than just sitting on top/rolling off.
I also recommend building this salad in layers once ready to serve. I hope it’s clear in the recipe, but essentially you go in with half the kale followed by a bit of the corn, green onions, and dressing. Repeat that one more time. Add the tofu and then hit it with the dressing, corn and green onions again. Like a lasagna salad? You just want every bite to have a little bit of everything!
Spicy Peanut Kale Salad with Crispy Tofu & Charred Corn
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
- 1 ½ tablespoons lime juice
- 1 ½ tablespoons maple syrup
- ½ teaspoon Tamari
- 1 clove garlic, finely minced with a Microplane
- salt and pepper, to taste
Salad
- 3 cobs corn, peel 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
Notes
- I like the classic Lao Gan Ma chili crisp most and always use it when working on a new recipe. Perfect heat level and well-rounded out umami flavor.
Instructions
Get the tofu in the oven
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Once the tofu is pressed, tear it up into 2-inch pieces. Place the pieces in a large bowl and blot them dry with a kitchen towel, removing as much moisture as you can.
- To the bowl, add the oil and lots of salt and pepper. Toss to evenly coat. Then, add the cornstarch, cornmeal, nutritional yeast, garlic powder, cumin, and coriander. Toss with a spatula to evenly coat all of the pieces.
- Spread the coated tofu bits out on your prepared baking sheet, giving each piece as much space as possible. Slide the baking sheet into the oven and set a timer for 15 minutes.
- At the 15 minute mark, remove the tofu from the oven and give it a stir, flipping some of the pieces over. Spread the tofu out, and slide the baking sheet back into the oven for another 15 minutes, or until the pieces are golden brown and crispy on the edges.
While tofu is baking, make the dressing
- In a medium bowl, combine the peanut butter, chili crisp, water, lime juice, maple syrup, Tamari, garlic, salt and pepper. Whisk to combine and set aside.
Prep the corn and kale
- Cut the kernels off of the corn cobs. Set a cast iron skillet over medium heat. Once hot, pour in the oil. Add the corn and season with salt and pepper. Sauté until corn is softened and lightly charred, about 6-7 minutes. Set aside.
- Remove the stems from the kale and chop into bite-sized pieces. You should end up with about 4 cups of chopped kale. Place kale in a large bowl. Add the lime juice, olive oil, and some salt and pepper and “massage” the kale until slightly softened, about 1 minute.
Assemble the salad
- Arrange half of the kale on a serving platter or wide serving bowl. Top with a third of the dressing, a third of the corn, and a third of the green onions. Place the remaining kale on top and drizzle with half of the remaining dressing. Top that with half of the remaining corn and green onions. Place the crispy tofu on top, followed by remaining dressing, corn, and green onions. Top with chopped peanuts and enjoy!
0 comments