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Ingredients
For 1 COM_JOOMRECIPE_SERVING_TYPE_
crunchy-thai-kale-salad
- 1/4 lb tofu
- 2 T sesame seeds
- 1/4 c peanut butter
- 1 T soy sauce
- 2 T brown sugar
- 1 1/2 T lime juice
- 1/2 t chili garlic sauce
- 4 1/2 c packed kale
- 2 t sesame oil
- 2 t agave
- 1/2 c thinly sliced radishes
- 1/2 c thinly sliced carrots
Crunchy Thai Kale Salad Directions
- Wrap the tofu in a towel and gently press out moisture. Let sit 5 minutes. Slice into cubes, then toss in the sesame seeds to coat. Set aside.
- In a small bowl, whisk together the peanut butter, soy sauce, brown sugar, 1 ½ tablespoon of lime juice, and chili garlic sauce. Whisk in very hot water, a tablespoon at a time, until the sauce is pourable. Taste and adjust seasoning if needed. Set aside.
- Place the kale in a large bowl and add remaining teaspoon of lime juice, sesame oil, and agave. Massage the kale with your hands for 1 minute to incorporate the ingredients and soften the leaves. Transfer to a plate or bowl, and top with sliced radishes, carrot, and sesame-tofu cubes. Serve with peanut sauce.
- Leftover peanut sauce will keep covered and refrigerated for 2 days.