Ssamjang Tofu Kale Crunch Salad
Ssamjang tofu kale crunch salad sears firm tofu in olive oil for six to seven minutes until golden and crisp on the outside while staying tender within, then combines it with kale massaged with salt, shredded red cabbage, cucumber, and sliced almonds in a ssamjang-based dressing. The dressing blends ssamjang's fermented depth - a mix of doenjang and gochujang - with lemon juice, honey, and olive oil, layering umami, acidity, and gentle sweetness in a way that tempers kale's natural bitterness. Massaging the kale with salt before dressing breaks down its tough cell walls, making the leaves pliable and far more absorbent. Pressing moisture from the tofu thoroughly before pan-frying is what produces the crisp, golden crust rather than a pale, steamed surface.
Adjust Servings
Instructions
- 1
Pat the tofu dry with paper towels and cut into bite-size cubes.
- 2
Heat 1 tbsp olive oil in a pan and sear tofu for 6-7 minutes until golden.
- 3
Remove kale stems, tear leaves, and massage with a pinch of salt to soften.
- 4
Thinly slice red cabbage and cucumber, then combine with kale in a large bowl.
- 5
Whisk ssamjang, lemon juice, honey, and remaining olive oil into a dressing.
- 6
Toss vegetables with tofu and dressing, then finish with sliced almonds.
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