This recipe came about from leftovers but is a great healthy meal on its own. The salad has Asian flavors and would also go well as a side dish. This recipe is based on single serving, adjust as needed.

Joyce Chen Carbon Steel Wok Set


1 Cup Blanched and chopped Asparagus,

1 Cup Chopped Kale (Stems removed)

1 Cup Fried Tofu (Store Bought)

1 Tablespoon Sliced Scallions

1 Tablespoon Fried Garlic

1 Tablespoon Fried Seaweed

1Teaspoon Black or Roasted Sesame Seeds

1 Teaspoon Sesame Oil

1 Teaspoon Soy Sauce

1 Tablespoon Rice Wine Vinegar

3 Tablespoons Olive oil

1 Teaspoon Gojuchang (Korean red chili pepper paste)

Salt and Pepper to taste

Fried seaweed for garnish

Chung Jung One Sunchang Hot Pepper Paste Gold (Gochujang) 500g


  1. In a bowl add vinegar, sesame oil, soy sauce and slowly drizzle in olive oil while mixing with a whisk or fork. Season with a pinch of salt and pepper as needed.
  1. Add kale, asparagus, scallions, garlic, to the bowl and toss. Taste to check if additional salt and pepper is needed. Set aside.
  1. Re-heat fried tofu in microwave for 30 seconds or in a pan till heated through. In a bowl add the gojuchang, tofu and mix together till tofu is covered.
  • To serve, put salad in a bowl with tofu on top. Garnish with fried seaweed and additional sesame seeds if desired.

Vermont Kale Chips – 1oz Jalapeno Lime, Raw, Gluten Free, Snack