Chilli and Ginger–Fried Tofu Salad With Kale

Ingredients for Chilli and Ginger–Fried Tofu Salad With Kale

• 1 package (14 to 450g ) firm tofu, drained, patted dry, and cut into 8 pieces

• 80ml soy sauce

• 60ml hot chilli sauce, such as Sriracha or sambal oelek chilli sauce

• 1 serrano chilli, halved, seeded if desired

• 1/3 cup chopped fresh coriander leaves

• 6 garlic cloves, coarsely chopped

• 1 tablespoon coarsely chopped peeled fresh ginger

• Peanut oil, for frying

• 1/2 cup cornflour

• 140g baby kale or spinach

• 2 cucharadas de aceite de oliva virgen extra

• Fine sea salt to taste

• Sliced spring onions (white and green parts), for garnish

Arrange the tofu on a plate or baking sheet. In a blender, combine the soy sauce, chilli sauce, chilli halves, coriander, garlic, and ginger; puree until smooth.

Using a pastry brush, coat the tofu on both sides with two-thirds of the chilli mixture (reserve the rest for serving). Cover with plastic wrap and refrigerate for at least 1 hour and up to 6 hours.

Fill a 12-inch skillet with 1/2 inch of peanut oil and heat it over medium-high heat. Dip the slabs of tofu in the cornflour, coating both sides, and tap off the excess.

Working in batches, add the tofu to the hot oil and cook, turning it over once, until it is golden brown, 1 to 2 minutes per side. Transfer the tofu to a paper-towel-lined plate to drain off the excess oil.

In a large bowl, toss the kale with the olive oil and fine sea salt to taste. Add the tofu and toss. Some of the kale will wilt, which is what you want. Serve hot, topped with sliced spring onions and coriander leaves, and with the reserved chilli marinade alongside for drizzling.

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