May 20, 2018

Kale, Asparagus and Fried Tofu Salad

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.

Joyce Chen Carbon Steel Wok Set

Ingredients

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

Chung Jung One Sunchang Hot Pepper Paste Gold (Gochujang) 500g

Directions

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.