This chile and ginger-fried tofu salad with kale is the ultimate choice for a vibrant and flavorful dinner recipe that’s as nutritious as it is satisfying.
Packed with plant-based protein, spicy notes, and nutrient-rich greens, this dish is perfect for anyone who wants to bring Mediterranean-inspired freshness to their evening meals.
It’s a delightful way to turn simple ingredients into a stunning masterpiece.
Why This Recipe Is Perfect for Dinner
This recipe isn’t just another salad—it’s a hearty and well-rounded meal. Fried tofu, crispy on the outside and tender on the inside, brings a satisfying bite.
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
Tossed with fresh baby kale and dressed in a zesty chile-ginger marinade, it’s the ideal dish for those who want something light yet filling for dinner. Plus, the combination of textures and bold flavors ensures it’s anything but boring.
What makes this recipe stand out is its balance of flavors: the kick of chile, the warmth of fresh ginger, and the earthiness of kale. Whether you’re serving it as a weeknight meal or impressing guests at a dinner party, this dish is bound to leave everyone asking for seconds.
Tips for Perfecting This Recipe
To ensure this recipe turns out perfectly every time, here are a few tips:
- Prep the tofu right: Draining and patting the tofu dry is key to achieving the best texture. For extra crispiness, press the tofu for 15-20 minutes before slicing it into slabs.
- Use fresh ingredients: The flavor of fresh ginger, garlic, and cilantro really shines in this recipe. Don’t skimp on these elements!
- Adjust the spice level: If you prefer milder heat, you can reduce the amount of chile sauce or omit the serrano chile. On the flip side, spice enthusiasts can add extra chile flakes for an extra kick.
By following these simple steps, you’ll elevate this dinner recipe to restaurant-quality status.
How to Make It Work for Different Diets
This chile and ginger-fried tofu salad is inherently vegetarian, but it can easily be adapted to suit other dietary preferences:
- Vegan: This recipe is already vegan-friendly, so no changes are needed!
- Gluten-Free: Swap the soy sauce for tamari or a gluten-free soy sauce alternative to make this dish gluten-free.
- Low-Carb: While kale is already low in carbs, you can replace any additional side dishes like rice or noodles with spiralized zucchini or cauliflower rice.
These modifications ensure this dinner recipe can accommodate almost any dietary need without losing its signature flavor.
Creative Serving Ideas
This dish is versatile and pairs beautifully with a variety of sides:
- Serve it over a bed of jasmine rice or quinoa for a more filling option.
- Pair it with crusty whole-grain bread to soak up the delicious marinade.
- Add a drizzle of sesame oil or sprinkle toasted sesame seeds on top for an extra layer of flavor.
For a more Mediterranean twist, you could even serve it alongside a small plate of hummus and pita bread. The possibilities are endless!
Why You’ll Keep Coming Back to This Recipe
This chile and ginger-fried tofu salad isn’t just a one-time wonder—it’s the kind of dinner recipe you’ll find yourself craving again and again. Its ease of preparation, bold flavors, and nutritional value make it a go-to choice for busy weeknights or laid-back weekends.
So, whether you’re looking to spice up your usual dinner routine or impress your family with a creative and healthful dish, this recipe has you covered. It’s quick, customizable, and bursting with flavor—everything you need for a satisfying evening meal.
Chile & Ginger-Fried Tofu Salad with Kale Recipe
Equipment
- Blender or food processor
- Pastry brush
- Large skillet or wok
Ingredients
- 1 package 14 to 16 ounces firm tofu drained, patted dry, and cut into 8 pieces
- ⅓ cup soy sauce
- ¼ cup hot chile sauce such as Sriracha or sambal oelek
- 1 serrano chile halved and seeded (optional)
- ⅓ cup chopped fresh cilantro leaves
- 6 garlic cloves coarsely chopped
- 1 tablespoon coarsely chopped peeled fresh ginger
- Peanut oil for frying
- ½ cup cornstarch
- 5 ounces baby kale or spinach
- 2 tablespoons extra-virgin olive oil
- Fine sea salt to taste
- Sliced scallions white and green parts, for garnish
Instructions
- Blend the Marinade: Place the tofu on a plate or baking sheet. In a blender, combine the soy sauce, hot chile sauce, serrano chile (if desired), cilantro, garlic, and ginger. Blend until the mixture is smooth and well combined.
- Marinate the Tofu: Brush each tofu slice generously on both sides with two-thirds of the prepared chile mixture, reserving the rest for serving. Cover the tofu with plastic wrap and refrigerate for at least 1 hour, or up to 6 hours for enhanced flavor.
- Prepare the Tofu for Frying: Heat about ½ inch of peanut oil in a large skillet over medium-high heat. Lightly coat each tofu slice in cornstarch, ensuring both sides are evenly covered, and shake off any excess.
- Cook the Tofu: Fry the tofu slices in batches in the hot oil, turning them as needed, until they are golden and crisp on both sides. This should take about 1–2 minutes per side. Once cooked, transfer the tofu to a plate lined with paper towels to drain any extra oil.
- Make the Salad: In a large bowl, toss the baby kale or spinach with olive oil and a pinch of fine sea salt until evenly coated. The greens will soften slightly from the oil, which is what you want.
- Assemble and Serve: Gently toss the fried tofu with the prepared salad greens. Serve the dish immediately, garnished with sliced scallions and a drizzle of the reserved chile marinade for extra flavor. Enjoy warm.
Notes
- For a lighter version, skip frying and broil the marinated tofu for 2–3 minutes per side until golden brown.
- This salad pairs well with rice noodles or crusty baguette slices for a heartier meal.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.