We are definitely making up for our long and cold winter – this weekend was hot hot hot! I normally am not one to complain about a beautiful sunny summer day. It’s never a bad thing when you have a drink in hand and a pool to sit by.
However, when your air conditioning breaks in your condo for the umpteenth time and your thermostat is reading 78 degrees, a hot summer day becomes problematic.
And that is when a no cook meal comes in handy. And when I say no cook, I really mean NO COOK. I too was a bit skeptical of eating tofu simply as is. But after enjoying a cold tofu salad at my local sushi spot, I was sold. The sesame seeds add a nice nuttiness to the tofu and once it’s all drenched in the luscious peanut dressing, it really is drool worthy.
The kale just needs a little massage (don’t we all!) before getting topped with all the other goodies. Working in the lime juice, oil, and maple syrup helps to soften the kale and make it that much more tender and enjoyable.
If you like an extra kick, top it with an additional squirt of spicy sriracha. Then drizzle the whole bowl full with the scrumptious peanut sauce if you’re planning to finish it all right away. Keep the sauce on the side for leftover lunches throughout the week. Although, if I had to guess, I would say you may find yourself spooning the sauce straight from the bowl into your mouth. Don’t say I didn’t warn you!
Even though my air conditioning is yet to be fixed and the temperature is still hovering around 76 degrees, I can still enjoy a delicious dinner without adding to the stifling heat. Now if you’ll excuse me, I’m going to stick my head in the freezer!
Thai Kale Salad with Sesame Tofu
|Meal type||Lunch, Main Dish, Salad|
|Website||Adapted from Minimalist Baker|
- 1 bunch kale (stems removed and chopped)
- 1 Lime juiced
- 1/2 Tbsp olive oil
- 1/2 Tbsp maple syrup
- 1 red pepper (thinly sliced)
- 4 radishes (sliced)
- 2 carrots (peeled and sliced)
- 1/4 cup cashews (chopped)
- 1 Block extra firm tofu (cut into cubes)
- 2 Tbsp sesame seeds
- 1/4 cup natural peanut butter
- 1 Tbsp soy sauce
- 2 Tbsp honey
- 1 lime (juiced)
- 1/2 Tsp chili garlic sauce
- 1/2 Tsp sriracha (plus more for garnish if you like things spicy)
- hot water
This salad keeps well for a day or two, but keep the peanut sauce separate. You could replace any of the vegetables with some sliced cucumber or red onion. The peanut sauce would also be great as a dip for vegetables or spring rolls or drizzled over some grilled chicken.
|1.||Add kale leaves to a large bowl and drizzle with lime juice, olive oil, and maple syrup. Massage kale with fingers until leaves are slightly wilted and bright green (about 1-2 minutes).|
|2.||Add kale leaves to a large bowl and drizzle with lime juice, olive oil, and maple syrup. Massage kale with fingers until leaves are slightly wilted and bright green (about 1-2 minutes).|
|3.||Place tofu cubes in a large zip lock bag or bowl and toss with sesame seeds until evenly coated.|
|4.||Place tofu cubes in a large zip lock bag or bowl and toss with sesame seeds until evenly coated.|
|5.||Top kale with sliced peppers, radishes, tofu, carrots, and cashews. Drizzle with peanut sauce and serve.|
|6.||Top kale with sliced peppers, radishes, tofu, carrots, and cashews. Drizzle with peanut sauce and serve.|
|7.||Combine all ingredients except hot water. Add hot water about 1 tbsp at a time until sauce is pourable. It took me about 1/4 cup of hot water.|
|8.||Combine all ingredients except hot water. Add hot water about 1 tbsp at a time until sauce is pourable. It took me about 1/4 cup of hot water.|
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