Marinated Tofu and Kale Noodle Salad with a Miso and Peanut Dressing

Name: Marinated Tofu and Kale Noodle Salad with a Miso and Peanut Dressing
Cuisine: Asian
Ingredients: 1 block tofu (225g), I used smoked, cubed; 1/2 tbsp dark soy sauce; 1/2 tbsp light soy sauce; 1/2 tbsp kecap manis (or runny honey mixed with 1 tsp light soy); 1/2 tbsp sesame oil; 1 tsp ponzu or lime juice; For the Salad; 8 ribs of kale, leaves only torn; 1 sweet red pepper, core and seeds removed, cut into chunks; 1 small carrot, grated; 1 nest of glass noodles, cooked to packet; 1 tbsp toasted peanuts; 1 tbsp fresh coriander, finely chopped; For the Dressing; 2 tbsp smooth peanut butter; 2 tbsp white miso paste; 1 tbsp light soy sauce; 1 tsp kecap manis; 1 tsp lime juice; 1/4 tsp garlic and ginger paste; 1/4 tsp sriracha sauce; Click to print (Opens in new window)

5 steps

Updated at: Thu, 17 Aug 2023 11:36:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1146.9 kcal (57%)

Total Fat64.3 g (92%)

Carbs114.5 g (44%)

Sugars37.8 g (42%)

Protein51.8 g (104%)

Sodium4163.5 mg (208%)

Fiber28.2 g (101%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Add all of the in the tofu list apart from the tofu to a bowl. Mix well, add in the tofu stir to coat. Cover and put in the fridge for at least 30 minutes.

Step 2

I used my air fryer, I cooked the marinated tofu for 10 minutes at 190 degrees.

Step 3

Make the dressing by adding all of the into a bowl and whisk to combine.

Step 4

Put the salad into a bowl.

Step 5

Add the dressing to the bowl with the salad. Give it a good mix preferably with your hands so you can massage the kale making it softer in texture.