This recipe came about from leftovers but is a great healthy meal on its own. The salad has Asian flavors and would also go well as a side dish. This recipe is based on single serving, adjust as needed.
1 Cup Blanched and chopped Asparagus,
1 Cup Chopped Kale (Stems removed)
1 Cup Fried Tofu (Store Bought)
1 Tablespoon Sliced Scallions
1 Tablespoon Fried Garlic
1 Tablespoon Fried Seaweed
1Teaspoon Black or Roasted Sesame Seeds
1 Teaspoon Sesame Oil
1 Teaspoon Soy Sauce
1 Tablespoon Rice Wine Vinegar
3 Tablespoons Olive oil
1 Teaspoon Gojuchang (Korean red chili pepper paste)
Salt and Pepper to taste
Fried seaweed for garnish
- In a bowl add vinegar, sesame oil, soy sauce and slowly drizzle in olive oil while mixing with a whisk or fork. Season with a pinch of salt and pepper as needed.
- Add kale, asparagus, scallions, garlic, to the bowl and toss. Taste to check if additional salt and pepper is needed. Set aside.
- Re-heat fried tofu in microwave for 30 seconds or in a pan till heated through. In a bowl add the gojuchang, tofu and mix together till tofu is covered.
- To serve, put salad in a bowl with tofu on top. Garnish with fried seaweed and additional sesame seeds if desired.