Chile and Ginger–Fried Tofu Salad With Kale

A vibrant and spicy Asian-inspired salad featuring crispy fried tofu coated in a flavorful chile-ginger marinade, served over fresh kale with a drizzle of spicy sauce and garnished with scallions.

4 servings

1 hr 28 min

Published October 4, 2025

Ingredients

•1 package firm tofu
•⅓ cup soy sauce
•¼ cup hot chile sauce
•1 whole serrano chile
•⅓ cup chopped fresh cilantro leaves
•6 cloves garlic
•1 tablespoon fresh ginger
•1 cup peanut oil
•½ cup cornstarch
•5 ounces baby kale or spinach
•2 tablespoons extra-virgin olive oil
•1 pinch fine sea salt
•2 whole scallions
•for garnish

Cooking Instructions

1.
Arrange the tofu on a plate or baking sheet. In a blender, combine the soy sauce, chile sauce, chile halves, cilantro, garlic, and ginger; puree until smooth.
5 min
2.
Using a pastry brush, coat the tofu on both sides with two-thirds of the chile mixture (reserve the rest for serving). Cover with plastic wrap and refrigerate for at least 1 hour and up to 6 hours.
60 min
3.
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 cornstarch, coating both sides, and tap off the excess.
10 min
4.
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.
8 min
5.
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 scallions and cilantro leaves, and with the reserved chile marinade alongside for drizzling.
5 min

Ingredients

•1 package firm tofu

•⅓ cup soy sauce

•¼ cup hot chile sauce

•1 whole serrano chile

•⅓ cup chopped fresh cilantro leaves

•6 cloves garlic

•1 tablespoon fresh ginger

•1 cup peanut oil

•½ cup cornstarch

•5 ounces baby kale or spinach

•2 tablespoons extra-virgin olive oil

•1 pinch fine sea salt

•2 whole scallions

•for garnish

Cooking Instructions

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

5 min

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

60 min

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 cornstarch, coating both sides, and tap off the excess.

10 min

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.

8 min

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 scallions and cilantro leaves, and with the reserved chile marinade alongside for drizzling.

5 min