Chile and ginger-fried tofu salad with kale from Dinner: Changing the Game (page 223) by Melissa Clark

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Notes about this recipe

  • Sleeth on November 16, 2019

    Good, though a bit too hot. I used Sriracha, but left out the Serrano pepper. I would use less Sriracha if I make this again. My slices were a bit thick, which would have worked better if I had pressed the tofu first before marinating it to reduce moisture.

  • clcorbi on March 28, 2019

    I really enjoyed this recipe as well, especially when bulked up with some noodles. I also added sliced soy eggs to the salad for a little more protein. So flavorful, and the leftovers only get better, making it perfect to take for lunches. I used baby kale and would do that again--I think the kale holds up better here than spinach would.

  • Zosia on December 30, 2017

    This had great flavour and was relatively quick to make. I didn't marinate the tofu at all, just cut it into pieces smaller than directed to increase the surface area for the sauce to cling to.

  • TrishaCP on October 17, 2017

    We liked this as well- it is pretty flexible. I subbed chile garlic sauce for the Sriracha out of necessity, so omitted the garlic and reduced the soy sauce. Maybe because of this substitution, the ginger was not a prominent flavor. I only had time to marinate the tofu 30 minutes, but I still achieved great flavor. I would say that you really need a side like noodles or something if you are making this for a family of four as specified.

  • koolMoD on October 09, 2017

    Was pleasantly surprised at how simple and delicious this recipe was. I absolutely loved this recipe! The marinade was fantastic and the cornstarch coating on the tofu was a genius idea to make the tofu nice and crispy (and not stick to the pan). The pairing with the simply dressed greens was great. I served it with rice noodles on the side for a perfect dinner.

  • Frogcake on August 10, 2017

    Delicious. Love the technique of coating the tofu in cornstarch, which helps prevent the tofu pieces from sticking to the frying pan. Will be making this one again!

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