Sichuan Kale Salad with Crispy Tofu

Ingredients

For 4 servings

• 1 bunch kale, large, stemmed and finely chopped
• 1 piece block firm tofu, pressed and cubed
• 15 g Sichuan peppercorns, crushed
• 2 piece star anise, crushed
• 15 g coriander seeds
• 80 g goji berries, soaked and drained
• 3 piece garlic cloves, minced
• 42 g sesame oil
• 45 g Chinese black vinegar
• 30 g soy sauce
• 1 bunch scallions, thinly sliced
• White sesame seeds, to garnish
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Fry the tofu cubes in sesame oil until golden and crisp, adding half the garlic towards the end. Set aside.

2. 2

   Toast the Sichuan peppercorns, coriander seeds and star anise until fragrant, then grind to a coarse powder.

3. 3

   Whisk the sesame oil, black vinegar, soy sauce, remaining garlic and ground spices into a dressing.

4. 4

   Add the chopped kale to a bowl and massage the dressing into the leaves until softened.

5. 5

   Toss through the tofu and goji berries, then divide between plates and finish with scallions and sesame seeds.