Ssamjang Tofu Kale Crunch Salad

Wrap 200g firm tofu in paper towels and press until no more water appears on the surface. Cut it into bite-sized pieces, heat 1 tablespoon olive oil in a pan, and arrange the tofu in a single layer without overlap. Cook over medium heat for 6 to 7 minutes, turning occasionally. Transfer it to a plate when the corners feel firm and all sides are golden. Remove the thick stems from 120g kale and tear the leaves into manageable pieces. Add a pinch of salt and massage for about 1 minute, stopping when the leaves darken and bend more easily. Thinly slice 60g red cabbage and 80g cucumber and place them with the kale in a large bowl. Whisk 1.5 tablespoons ssamjang, 1 tablespoon lemon juice, 1 teaspoon honey, and the remaining 1 tablespoon olive oil until no lumps remain. Toss the vegetables with the dressing first so the kale is evenly coated. Add the browned tofu afterward and fold gently to avoid breaking the corners. Scatter 20g sliced almonds over the salad only just before serving so they do not sit in the wet dressing. Thoroughly draining the tofu and keeping the vegetable toss separate from the gentler tofu fold are the main controls for preserving the pieces and their browned surfaces.