A little about this dish
This unique Chinese-inspired salad pairs the hearty goodness of kale with the intense flavors of star anise and Szechuan peppercorns. Finished with a beautifully polished sesame oil dressing and crunchy seared tofu, it's a diverse plate bursting with both flavor and health benefits. It nods to the earthy tones of spring and will also be a tribute to the cloud-kissed sky of this April.
Ingredients (for 4)
- Large bunch of kale — 1 — stems removed and leaves finely chopped
- Block firm tofu — 1 — pressed and cut into 1 inch cubes
- Szechuan peppercorns — 1 tablespoon — crushed
- Star anise — 2 — crushed
- Coriander seeds — 1 tablespoon
- Goji berries — 1/3 cup — plumped in warm water and drained
- Garlic cloves — 3 — minced
- Sesame oil — 3 tablespoons
- Chinese black vinegar — 3 tablespoons
- Soy sauce — 2 tablespoons
- Bunch scallions — 1 — thinly sliced
- White sesame seeds — a pinch
- Salt — 1 teaspoon
- Black pepper — 1/2 teaspoon
Preparation
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Step 1 — 🍳🧄🥢Fry the tofu cubes in sesame oil until golden brown. Add garlic towards the end of cooking then set aside
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Step 2 — 🍳🌶️💥Toast the Szechuan peppercorns, coriander seeds, and star anise to bring out the flavors, then grind into a rough powder
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Step 3 — 🥣🥬🧂Whisk sesame oil, black vinegar, soy sauce, remaining garlic, and mixed spices together to create the dressing
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Step 4 — 🥗🍲🥦Add chopped kale to the bowl, massage the dressing onto the leaves, then toss in tofu and goji berries
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Step 5 — 🍽️🥗✨Separate the salad into four portions and garnish each with sliced scallions and sesame seeds
A final fox tip
This salad can be served either warm or chilled. Feel free to swap kale with other seasonal hearty greens like collard greens or Swiss chard. Kids can be involved in washing the vegetables and plumping the goji berries. The crunchy tofu cubes might become their new favorite! Plus, it’s a vegan delight, so everyone can dig in.