Hetty's ginger-peanut warm kale salad
Since I discovered this recipe from my friend and cook Hetty McKinnon, it’s been one of the meals I have craved most. With this recipe, Hetty manages to tread that elusive line between something tasting so delicious that you can’t stop eating it and making you feel so good after eating that you crave it all the time.
Hetty says herself, ‘This salad comes with a warning: eat at your own risk, as it is very
addictive. The combination of kale, tofu and ginger-accented peanut sauce is unexpectedly irresistible.’ Hetty wrote this recipe for all the peanut butter obsessives who, like her, are often caught surreptitiously sneaking spoonfuls straight from the jar.
- Duration
- 30 mins
- Serves
- 4-6
Ingredients
- 4 heaped tablespoons smooth peanut butter
- 2 tablespoons tahini
- 2 teaspoons toasted sesame oil
- 2.5cm piece of ginger, peeled and grated
- 2 cloves of garlic, peeled and grated
- 3 teaspoons tamari or soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon runny honey or maple syrup
- 2 bunches of kale (320g), stalks removed and leaves roughly torn
- 200g (1 cup) quinoa, rinsed
- 500ml (2 cups) vegetable stock or water
- 300g extra-firm tofu, sliced thinly
- extra virgin olive oil
- 1 red onion, peeled and thinly sliced
- 1 cup unsalted peanuts, roasted and roughly chopped
- a handful of coriander leaves
Make the ginger–peanut sauce
Place a medium saucepan on a low heat and add 4 heaped tablespoons smooth peanut butter, 2 tablespoons tahini, 2 teaspoons toasted sesame oil, a 2.5cm piece of ginger, peeled and grated, 2 peeled and grated cloves of garlic, 3 teaspoons tamari or soy sauce, 2 tablespoons rice wine vinegar and 1 tablespoon honey or maple syrup, along with 1 cup water. Cook until the peanut butter and tahini have melted, stirring until the sauce is smooth and creamy. If the sauce ‘freezes’ or is too thick, add more water, a tablespoon at a time, until it’s smooth and the consistency of thickened cream. Taste and season with sea salt and black pepper.
Fold the kale into the sauce
Fold 320g de-stalked and roughly torn kale leaves into the hot peanut sauce. The heat from the sauce will wilt and cook the kale. Set this aside.
Cook the quinoa
Put 200g rinsed quinoa and 500ml vegetable stock or water (if using water, season it with 1 teaspoon of sea salt) into a large pot. Bring to a boil, then reduce the heat, cover and cook for 15–18 minutes, until all the liquid has been absorbed and the quinoa is translucent and you can see the twirly grain. Turn off the heat and set aside, uncovered, while you prepare the rest of the salad.
Fry the tofu
Put 300g extra-firm tofu on a chopping board and season well with sea salt and black pepper. Heat a large non-stick frying pan on medium–high, and when it’s hot, drizzle with 1–2 tablespoons olive oil. Working in batches, place the tofu in the pan and fry for 2–3 minutes on each side until lightly golden. When all the tofu is cooked, allow it to cool, then slice it into 5mm-thick strips.
Cook the onion
Rinse and dry the tofu pan and place it back on a medium heat. Drizzle more olive oil into the frying pan, add 1 peeled and thinly sliced red onion and cook for 12–15 minutes, stirring occasionally, until it is softened and sweet.
Finish the salad
Combine the peanut-kale mixture with the quinoa, tofu and onion. Transfer to a large serving plate and top with 1 cup roasted and chopped peanuts and a handful of coriander leaves.
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