Asian Kale, Green Bean, and Tofu Salad Recipe

Name: Asian Kale, Green Bean, and Tofu Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz. green or yellow wax beans, cut in half crosswise; 2 bunches kale (1 lb.), stems removed, leaves torn into bite-size pieces; 1 medium orange bell pepper, cut into thin strips; 1 4-oz. piece jicama (peeled) or 1 small cucumber (peeled and seeded), cut into 2-inch-long sticks; 2 Tbs. toasted sesame oil; 2 Tbs. unseasoned rice vinegar; 1 Tbs. packed dark brown sugar; 1 Tbs. soy sauce; 1 tsp. sambal oelek, or other fresh chile paste; 1 6-oz. pkg. Thai-flavored baked tofu, cut crosswise into 18-inch-thick strips

Servings: persons

6 oz. green or yellow wax beans, cut in half crosswise
2 bunches kale (1 lb.), stems removed, leaves torn into bite-size pieces
1 medium orange bell pepper, cut into thin strips
1 4-oz. piece jicama (peeled) or 1 small cucumber (peeled and seeded), cut into 2-inch-long sticks
2 Tbs. toasted sesame oil
2 Tbs. unseasoned rice vinegar
1 Tbs. packed dark brown sugar
1 Tbs. soy sauce
1 tsp. sambal oelek, or other fresh chile paste
1 6-oz. pkg. Thai-flavored baked tofu, cut crosswise into 18-inch-thick strips

1
Place beans and 1/4 cup water in skillet, and bring to a boil over medium-high heat.
2
Cover, and cook 3 minutes, or until beans are just tender.
3
Drain, and rinse under cold water to cool.
4
Drain again.
5
Toss together beans, kale, bell pepper, and jicama in large bowl.
6
Whisk together oil, vinegar, sugar, soy sauce, and sambal oelek in separate bowl.
7
Season with salt and pepper, if desired.
8
Pour dressing over salad, and toss to coat.
9
Evenly divide salad among 4 bowls, and gently set tofu strips on each salad.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 oz. green or yellow wax beans, cut in half crosswise, 2 bunches kale (1 lb.), stems removed, leaves torn into bite-size pieces, 1 medium orange bell pepper, cut into thin strips, 1 4-oz. piece jicama (peeled) or 1 small cucumber (peeled and seeded), cut into 2-inch-long sticks, and more.

Yes, Asian Kale, Green Bean, and Tofu Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Kale, Green Bean, and Tofu Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions