Ssamjang Tofu Kale Crunch Salad

Wrap 200 g firm tofu in paper towels and press out as much moisture as possible.

If the surface stays wet, it will steam in the pan instead of forming crisp golden edges.

Cut the dried tofu into bite-size pieces.

Heat 1 tablespoon olive oil in a pan over medium heat, then add the tofu in a single layer so the pieces sear instead of trapping steam.

Sear the tofu for 6 to 7 minutes, turning occasionally, until the edges feel firm and the surfaces are golden.

Transfer it to a plate so it keeps its crust while the salad is prepared.

Remove the tough stems from 120 g kale and tear the leaves into manageable pieces.

Add a pinch of salt and massage for about 1 minute, until the leaves darken, soften, and feel more flexible.

Thinly slice 60 g red cabbage and 80 g cucumber, then place them with the kale in a large bowl.

Whisk 1.5 tablespoons ssamjang, 1 tablespoon lemon juice, 1 teaspoon honey, and the remaining oil until smooth.

Toss the vegetables with the dressing first so the kale is evenly coated.

Add the seared tofu and fold gently to avoid breaking it, then scatter 20 g sliced almonds over the salad just before serving.