food

No-Cook Week: Love kale? Top the fresh greens with spicy-sweet tofu

Aug. 7, 2014 at 10:05 AM ET

By now, you've probably had kale every which way—but chances are you haven't had fresh kale tossed with silky tofu in a spicy-sweet Sriracha dressing. This recipe by chef Michael Ferraro of New York City's Delicatessen restaurant calls for two types of tofu (firm and silken), and the best part is that you don't need to cook it at all. Just toss the firm tofu with a tangy vinegar-lemon-olive-oil mix, and mix the silken tofu into a simple Sriracha dressing. Then serve over fresh kale for a delicious, healthful main course. Want more ideas? Download the complete shopping list and all of our recipes for No-Cook Week.

Fresh kale with tofu and spicy-sweet Sriracha dressing by chef Michael Ferraro
Lance Booth/TODAY

Fresh kale with tofu and spicy Sriracha dressing 

Serves 4

For the tofu:

Fresh kale with tofu and spicy-sweet Sriracha by chef Michael Ferraro
Lance Booth/TODAY
  • 8 oz firm tofu, cut into large dice
  • 1 teaspoon fresh lemon
  • 1 1/2 teaspoon rice wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper to taste

For the dressing:

  • 2 tablespoons silken tofu
  • 1 tablespoon Thai chili sauce
  • 1 teaspoon Sriracha
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons mirin
  • 1/2 clove garlic
  • 1 teaspoon chopped shallots
  • 1 teaspoon honey
  • 1/2 lemon (juiced)
  • 3 teaspoons vegetable oil
  • salt and pepper to taste

For the kale

  • 2 cups baby kale (chopped)
  • 1/4 cup cashews
  • 1/8 cup blond raisins
  • 1/2 cup bean sprouts
  • 1/4 cup shiitake mushrooms (thinly sliced)
  • 1 tablespoon wasabi furikake seasoning, crushed (optional)  
  

Gently place diced tofu in a bowl with lemon, rice wine vinegar and olive oil. Season with salt and pepper.

Blend together silken tofu, chili sauce, Sriracha, rice wine vinegar, mirin, garlic, shallots, honey and lemon juice. Drizzle in vegetable oil; season with salt and pepper. Set aside.

Toss the kale, cashews, raisins, bean sprouts, and mushrooms with the dressing. Separate onto four plates. Add 2 ounces of tofu to each. Top with the wasabi furikake (optional).

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