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Spicy Peanut Kale Salad with Crispy Tofu & Charred Corn

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 3 -4
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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

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!

Recipe 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.
This peanut kale salad layers crispy baked tofu, charred corn, and tender massaged kale with a spicy peanut butter and chili crisp dressing. Ready in about 30 minutes!