Tempura Tofu and Kale Salad

Name: Tempura Tofu and Kale Salad
Total time: 25 min
Ingredients: 4 oz kale; 4 oz tofu; 5 unit cherry tomato; 1/3 unit lemon; 2 tbsp olive oil; 1 pinch salt; 1 pinch black pepper; 2 tbsp wheat flour; 2 tbsp breadcrumbs; 1 tsp mustard; 2 tbsp soy sauce

ekilu Team

“Have you ever thought about buying kale but don't really know how to prepare it? Well here's a simple recipe to help you make the decision. If you don't have time to make the tempura tofu, just marinate the tofu to add flavor or sear it in a skillet with a sauce. You'll see how well it goes with kale!”

ingredients

Difficulty

Easy

Time

25'

Fresh ingredients

kale

4 oz

tofu

4 oz

cherry tomato

5 units

lemon

1/3 unit

Pantry ingredients

olive oil

2 tbsp

salt

1 pinch

black pepper

1 pinch

wheat flour

2 tbsp

breadcrumbs

2 tbsp

mustard

1 tsp

soy sauce

2 tbsp

Instructions

Make a marinade by mixing the soy sauce with the mustard, lemon, olive oil, salt, and pepper. Cut the tofu into cubes and marinate for as long as you can.

While the tofu is marinating, carefully wash the kale, remove the stem (this part is too tough, but you can save it to make broth), and slice the leaves into medium pieces. Wash and chop up the cherry tomatoes. Combine both ingredients in a large bowl.

Dip the tofu in a batter made from flour and water (in approximately equal parts) and then coat in breadcrumbs. Deep-fry in hot oil until golden on all sides. Remove from the oil, drain on paper towels, and arrange over the kale.

Make any dressing you like (see Tips and Tricks for a great option) and then serve.