Tofu & Kale Salad

From San Francisco Chronicle

Pan-Seared Tofu & Kale Salad with Lemon-Soy Vinaigrette

Serves 3

The tofu marinade becomes a dressing for this quick wilted salad. Try to find bunches of kale that have smaller leaves, which are more tender. Serve this over brown rice for a balanced meal.

Ingredients

• 10 ounces extra-firm tofu
• 1/4 cup low-sodium soy sauce
• 1/4 cup lemon juice (from about 2 lemons)
• 2 T honey
• 1 T toasted sesame oil
• 3 T olive oil
• salt and pepper to taste
• 1 large or 2 small bunches Lacinato or Tuscan kale (about 8 cups chopped)
• 1/2 cup roasted, salted peanuts, coarsely chopped
• 2 T thinly sliced green onions

Instructions

1. Cut tofu into 1 inch cubes and place on paper towels to drain while you make marinade.
2. Whisk together soy sauce, lemon juice, honey, sesame oil, 2 T olive oil and salt and pepper to taste in medium bowl. Add tofu and gently toss to coat; let marinate for about 15 minutes.
3. Meanwhile, remove tough stems and ribs from kale and cut into 1/4 to 1/2 inch slices. Rinse and dry very well. Take care to remove grit and water, either in salad spinner o by hand. Place in serving bowl and set aside. 
4. Set large nonstick frying pan over medium heat., Add remaining 1 T olive oil and heat until simmering. Use slotted spoon to lift tofu out of marinade and add to pan in one layer; cook, undisturbed until bottoms are golden brown, about 2 minutes. Stir tofu and continue to cook for another 3 minutes, gently stirring every minute or so, until golden brown on most sides.
5. Add marinade and let boil down for about 1 minute. Pour contents of pan over kale, toss gently to fully coat leaves with dressing and garnish with peanuts and green onions. 
6. Let stand for a few minutes to slightly wilt the kale, toss once more and serve warm.

Nutrients per serving:

457 calories, 19 g protein, 38 g carbohydrates, 29 g fat (4 g saturated), 0 g cholesterol, 919 mg sodium, 5 g fiber