Spicy Kale Salad with Tofu and Avocado: Getting Away

For HYK- for the inspiration

For the first time in many many years, Husband and I have been actually discussing a real "getaway" vacation. I say discussing because we aren't anywhere near coming to an agreement about where to go and what we will do, but we've been throwing ideas back and forth at each other for the past few weeks or so.

Upon further discussion and examination, it became very clear that Husband and I definitely have two different ideas of what a vacation is.

Husband's idea is to stay at home, not wake up, not go anywhere, sit in his sweatpants and just be at home, eating home cooked food, playing catch with the kids, and overall not moving from where he is.

My idea of a vacation is not cooking, not cleaning, not teaching, not telling the kids to do their homework, piano practice, or extra work, and being able to experience something different from the repetitive nature of motherhood. A few days of a completely different life is my idea.

Husband, as a way of challenging his own notion of a vacation, suggested that we rent a house somewhere and just spend time in the house. I explained that recreating my daily life, just with a change of locale isn't a vacation.

For now, we still haven't agreed on what we will do, where we will go, or when we will do it, but I'm moderately hopeful that there is some sort of getaway in my immediate future. I'm looking for a change of pace, a change of scenery, and a change of lifestyle, even if it is for a brief, limited period of time.

In the meanwhile, I decided to try something entirely different with kale. A good friend, HYK sent me a text of kale kimchi at a farmers market back east, and it immediately got me to thinking that kale would probably taste great with a spicy dressing on time - hence the birth of spicy kale salad! With the crispy warm tofu, and the rich avocado, it's a meal that leaves you completely satisfied, no joke. It's not the same sort of satisfaction I'll get from being on a island somewhere (hint hint husband), but a satisfaction just the same.

As a note, anti-fish sauce man (Husband) ate the salad dutifully but informed me afterwards that he didn't really like it. Children and I, however, devoured it. Even the spice didn't turn them off to it.

Spicy Kale Salad with Tofu and Avocado
Serves 4

Ingredients
3 tablespoons Vietnamese fish sauce
3 tablespoons vinegar
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon sesame seed
1 tablespoon crushed garlic
2 tablespoons Korean red pepper flakes (gochugahloo-고추가루 )

1 bunch of kale, thicker part of the stem removed, washed and chopped into bite sized pieces
1 block of tofu, cut into one inch pieces, drained on paper towel
1 avocado, sliced
2 tablespoons vegetable oil
3 sprigs of cilantro (optional), finely chopped
2 scallions, finely chopped

Method
In a jar, (or in a bowl) mix together fish sauce, vinegar, sesame oil, sugar, sesame seed, garlic and crushed red pepper flakes. Mix together well. Set aside to allow flavors to meld.

Heat a skillet over high heat. Add oil and drained tofu cubes and fry on all sides until golden, about 8 minutes. On a paper towel lined plate, remove golden tofu and drain. Set aside.

In a large bowl, add kale, scallions, and cilantro and add two or three heaping spoonfuls of dressing and using tongs or your hands (with a glove on it) toss until kale is well coated with the desired amount of dressing. The dressing is spicy so adjust accordingly. Add more if you like more spice. (You will have some dressing leftover. Use it on top of some sliced cucumbers.)

Arrange salad with dressed kale, chunks of tofu and slices of avocado. Enjoy.

Printable recipe