Kale and spinach salad with soy-glazed tofu recipe
 It's all about the sauces in this delicious tofu salad recipe from Judy Joo. Tangy kale is paired with nuts and salty seasonings to serve alongside a sweet and spicy fried tofu. 170g/6oz purple and green kale, stems removed and shredded½ lemon, juice only1 avocado, peeled and diced100g/3½oz cherry tomatoes, halved60g/2¼oz baby spinach2 tbsp flaked almonds, toasted1 tbsp pumpkin seeds, toasted1 tbsp pine nuts, toasted1 tsp freshly grated Parmesan or vegetarian hard cheesefreshly ground black pepper 170g/6oz purple and green kale, stems removed and shredded ½ lemon, juice only 1 avocado, peeled and diced 100g/3½oz cherry tomatoes, halved 60g/2¼oz baby spinach 2 tbsp flaked almonds, toasted 1 tbsp pumpkin seeds, toasted 1 tbsp pine nuts, toasted 1 tsp freshly grated Parmesan or vegetarian hard cheese freshly ground black pepper 1½ tbsp finely chopped shallots2½ tbsp soy sauce2 tsp white miso4 tsp rice wine vinegar½ tsp granulated sugar½ tsp English mustard1 tbsp toasted sesame oil1 tbsp vegetable oil (or any neutral-flavoured oil)23 twists of a black pepper mill 1½ tbsp finely chopped shallots 2½ tbsp soy sauce 2 tsp white miso 4 tsp rice wine vinegar ½ tsp granulated sugar ½ tsp English mustard 1 tbsp toasted sesame oil 1 tbsp vegetable oil (or any neutral-flavoured oil) 23 twists of a black pepper mill vegetable oil, for deep-frying175g/6oz lotus roots, peeled and cut into 3mm/⅛oz thick slicessea salt vegetable oil, for deep-frying 175g/6oz lotus roots, peeled and cut into 3mm/⅛oz thick slices sea salt 400g/14oz firm or extra-firm tofu, drained and sliced into 12 rectangles2 tbsp mirin1 tbsp gochujang (Korean chilli paste)1 tbsp honey1 tbsp soy sauce2 tsp toasted sesame oil2 spring onions, thinly sliced on an angle1 garlic clove, grated or finely chopped1 tsp sesame seeds, toasted1 tbsp vegetable oilsea salt1 fresh Korean red chilli or Fresno chilli, thinly sliced on an angle, to garnish 400g/14oz firm or extra-firm tofu, drained and sliced into 12 rectangles 2 tbsp mirin 1 tbsp gochujang (Korean chilli paste) 1 tbsp honey 1 tbsp soy sauce 2 tsp toasted sesame oil 2 spring onions, thinly sliced on an angle 1 garlic clove, grated or finely chopped 1 tsp sesame seeds, toasted 1 tbsp vegetable oil sea salt 1 fresh Korean red chilli or Fresno chilli, thinly sliced on an angle, to garnish Method To make the salad, place the kale in a large bowl with the lemon juice. Massage the kale well with your hands for 1 minute and set aside for 3–4 minutes to soften the chewy fibres. To make the dressing, whisk together all of the ingredients in a small bowl and set aside.To make the lotus crisps, heat 5cm/2in vegetable oil in a wide, deep, heavy-based saucepan over a medium–high heat until it reaches 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Working in batches, slip the lotus root slices one by one into the oil. Fry for 2 minutes, stirring occasionally, until the oil has stopped bubbling and the crisps are golden brown. Transfer to a wire rack or a tray lined with kitchen paper to drain and immediately season with salt.To continue making the salad, add the avocado, tomato, baby spinach and dressing to the kale. Toss together to coat, then top with the almonds, pumpkin seeds, pine nuts, Parmesan and a handful of the lotus crisps. Finish with a bit of black pepper.To make the tofu, spread the tofu slices out on a plate lined with kitchen paper. Press another layer of kitchen paper on top and leave for 5–10 minutes to absorb moisture. Meanwhile, in a small bowl, stir together the mirin, gochujang, honey, soy sauce and sesame oil until combined. Stir in the spring onions, garlic and sesame seeds and set the glaze aside. In a large non-stick frying pan, heat the vegetable oil over a medium heat. Working in batches, if needed, gently slide the tofu into the pan and fry for 4–5 minutes each side until golden brown. Lightly season with salt and spoon some glaze over the tofu.Serve the salad in bowls with the tofu, drizzling over any extra glaze, and garnish with the chilli. To make the salad, place the kale in a large bowl with the lemon juice. Massage the kale well with your hands for 1 minute and set aside for 3–4 minutes to soften the chewy fibres. To make the salad, place the kale in a large bowl with the lemon juice. Massage the kale well with your hands for 1 minute and set aside for 3–4 minutes to soften the chewy fibres. To make the dressing, whisk together all of the ingredients in a small bowl and set aside. To make the dressing, whisk together all of the ingredients in a small bowl and set aside. To make the lotus crisps, heat 5cm/2in vegetable oil in a wide, deep, heavy-based saucepan over a medium–high heat until it reaches 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Working in batches, slip the lotus root slices one by one into the oil. Fry for 2 minutes, stirring occasionally, until the oil has stopped bubbling and the crisps are golden brown. Transfer to a wire rack or a tray lined with kitchen paper to drain and immediately season with salt. To make the lotus crisps, heat 5cm/2in vegetable oil in a wide, deep, heavy-based saucepan over a medium–high heat until it reaches 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Working in batches, slip the lotus root slices one by one into the oil. Fry for 2 minutes, stirring occasionally, until the oil has stopped bubbling and the crisps are golden brown. Transfer to a wire rack or a tray lined with kitchen paper to drain and immediately season with salt. To continue making the salad, add the avocado, tomato, baby spinach and dressing to the kale. Toss together to coat, then top with the almonds, pumpkin seeds, pine nuts, Parmesan and a handful of the lotus crisps. Finish with a bit of black pepper. To continue making the salad, add the avocado, tomato, baby spinach and dressing to the kale. Toss together to coat, then top with the almonds, pumpkin seeds, pine nuts, Parmesan and a handful of the lotus crisps. Finish with a bit of black pepper. To make the tofu, spread the tofu slices out on a plate lined with kitchen paper. Press another layer of kitchen paper on top and leave for 5–10 minutes to absorb moisture. Meanwhile, in a small bowl, stir together the mirin, gochujang, honey, soy sauce and sesame oil until combined. Stir in the spring onions, garlic and sesame seeds and set the glaze aside. In a large non-stick frying pan, heat the vegetable oil over a medium heat. Working in batches, if needed, gently slide the tofu into the pan and fry for 4–5 minutes each side until golden brown. Lightly season with salt and spoon some glaze over the tofu. To make the tofu, spread the tofu slices out on a plate lined with kitchen paper. Press another layer of kitchen paper on top and leave for 5–10 minutes to absorb moisture. Meanwhile, in a small bowl, stir together the mirin, gochujang, honey, soy sauce and sesame oil until combined. Stir in the spring onions, garlic and sesame seeds and set the glaze aside. In a large non-stick frying pan, heat the vegetable oil over a medium heat. Working in batches, if needed, gently slide the tofu into the pan and fry for 4–5 minutes each side until golden brown. Lightly season with salt and spoon some glaze over the tofu. Serve the salad in bowls with the tofu, drizzling over any extra glaze, and garnish with the chilli. Serve the salad in bowls with the tofu, drizzling over any extra glaze, and garnish with the chilli.