Pistachio Crusted Tofu Salad

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Step 1

1. If using canned corn, drain and rinse and then set aside. Otherwise, cut the corn off of the cob and place in a small pot. Put enough water in the pot to cover the corn and then place on the stove, covered, over medium-high heat. Bring to a boil and then reduce heat and simmer for ~5 minutes. Once cooked, drain and set aside to cool.

Step 2

2. Cut the tofu into cubes and then place on a few layers of paper towel. Place more paper towel over the top and then use a sheet pan to press some excess moisture out of the tofu.

Step 3

3. Place the pistachios in a food processor/blender and pulse until they form a “dust.” Place the tofu in a bowl and drizzle with the hot honey, then sprinkle most of the pistachio crumble over it and gently toss to coat.

Step 4

4. Place a nonstick pan on the stove over medium heat and add the oil. When the oil is hot, add the tofu and cook for ~5 minutes total, turning the tofu along the way so multiple sides get cooked.

Step 5

5. Place the kale in a large bowl and top with the corn. Mix the sesame oil, rice vinegar, and spices together in a bowl and whisk until combined, then pour over the kale/corn and toss. Place in the serving bowls and then top with the tofu and any leftover pistachio crumble.