Kale Salad with Crispy Tofu and Miso-Ginger Dressing

Name: Kale Salad with Crispy Tofu and Miso-Ginger Dressing
Ingredients: ¼ cup, seasoned rice vinegar; 3 tablespoons, toasted sesame oil; 3 tablespoons, white miso; 1 tablespoon, grated fresh ginger; 1 pound curly, kale, stemmed and chopped coarse; 2 , carrots, peeled and shredded; 14 ounces, firm tofu, cut into ½-inch cubes; ½ teaspoon, table salt; ⅓ cup, cornstarch; ¼ cup, vegetable oil for frying; 2 , avocados, halved, pitted, and cut into ½-inch pieces; ½ cup roasted, cashews, chopped coarse

Main Courses
Vegetables
Weeknight
Vegetarian
Salads

By Jessica Rudolph ･ Appears in Cook's Country August/September 2021

This hearty, plant-based kale salad is powered by the flavors of miso, ginger, and toasted sesame oil.

SERVES 4

TIME 35 minutes

Kale Salad with Crispy Tofu and Miso-Ginger Dressing

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