Pressing the water out of the sliced tofu and searing it over high heat allow it to absorb more of the delicious, addicting dressing on this salad.
Tropical Tofu Salad With Curry Sesame Vinaigrette
| Serves 4 |
312 calories per serving
- 5 ounces ready-to-eat baby kale
- 1 avocado
- 1 mango
- 14 ounces extra firm tofu
- Optional: 1 cup won ton crisps (adds about 25 calories per serving)
Curry Sesame Vinaigrette
- 3 tablespoons sesame oil
- 1 tablespoon curry powder
- 1/4 medium navel orange
- 1 tablespoon balsamic vinegar
- 1/2 – 1 teaspoon fresh minced garlic
- 1 teaspoon soy sauce
Prepare the tofu: Slice the tofu into 1/2 inch pieces. Transfer to a double layer of paper towels. Place additional paper towels on top of the tofu and press down with all your weight (or almost) so that the water releases from the tofu into the paper towels. Discard the paper towels. Pour the sesame oil into a skillet over medium high heat. Transfer the tofu to the skillet and sear, turning, until golden brown on each side.
Prepare other salad ingredients: Transfer the kale to salad bowl or serving plate. Slice the avocado and mango into roughly 1/2 inch pieces and set aside. (View video on how to cut and peel mango.)
Make the dressing: In a small bowl or measuring cup, whisk together all of the dressing ingredients until emulsified. Taste-test the dressing on a piece of kale. Adjust the amount of garlic and soy sauce according to taste. For a slightly sweeter dressing, squeeze in some additional orange juice.
Assemble the salad: Add about half the avocado and mango to the kale and toss with a thorough coating of the dressing. Arrange the remaining fruit, along with the tofu, on top of the salad. Drizzle additional dressing over the salad. Garnish with the won ton crisps, if desired. Serve, and enjoy!