Kohlrabi, tofu and mango salad

Kohlrabi, tofu and mango salad

Kohlrabi can be roasted or pan-fried, and treated similarly to a turnip. My favourite way to eat them is raw. I used them a lot during my Arthur Street Kitchen salad days, as their crunchy texture and mellow flavour proved a wonderful canvas for a punchy salad dressing. They would make an excellent substitute for green papaya in the Thai salad som tum. Here, I’ve used them in a highly textural fresh salad – the kohlrabi is fortified with lacinato kale and tofu, with mango delivering bright, fruity pops of sweetness.

Both the bulbs and the leaves are edible. If you find kohlrabi with their leafy tops, slice them up and add them to this salad.

Serves 4

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Ingredients

• extra virgin olive oil
• 425g (15-ounce) extra firm tofu, cut into 1.25cm (1/2 inch) slices
• 2 medium (about 900g / 2 pounds) purple or green kohlrabi
• 5-6 lacinato kale (cavolo nero) stems, leaves removed and thinly sliced
• sea salt and black pepper
• 1 to 2 ripe mangoes, skin removed and flesh cut into thin strips
• 2 scallions, thinly sliced
• big handful chopped cilantro/coriander
• 2 tablespoons sesame seeds

Ginger lime dressing

• 1.25cm (1/2-inch) piece ginger, peeled and grated
• 1 clove garlic, grated
• 3 tablespoons lime juice (from 1 to 2 limes)
• 2 tablespoons maple syrup
• 1 tablespoon sesame oil
• 2 tablespoons extra virgin olive oil
• 1 tablespoon tamari or soy sauce
• 1/4 teaspoon red chili (pepper) flakes
• sea salt and black pepper

1. PreheHeat a large frying pan (skillet) on medium high heat for 2 minutes. When hot, add a drizzle of olive oil and add the tofu slices. Drizzle the top with olive oil, season generously with sea salt and black pepper, and panfry until the bottom is golden, about 3 to 4 minutes. Flip them over and panfry the other side. Set aside to cool, and then slice into 1.25cm (1/2-inch) strips. Set aside to cool.

2. To make the dressing, place the ginger, garlic, lime juice, maple syrup, sesame oil, olive oil, tamari or soy sauce and red chili flakes into a bowl and whisk to combine. Season with sea salt and black pepper.

3. To prepare the kohlrabi, remove the top and bottom of the bulb and place it on one of the cut sides on a cutting board. Using a sharp knife, remove the skin. If your kohlrabi is large, cut it in half through the top so it is easier to handle. Cut the kohlrabi into thin discs, and then stack the discs and cut into matchsticks.

4. Place the kohlrabi into a large bowl and add the kale, season with sea salt and black pepper and add the dressing. Toss well to coat. Add the tofu and mango and gently toss, taking care not to squish the mango. Finally, add the scallion, coriander (cilantro) and sesame seeds and toss gently to combine. Taste to make sure you are happy with the seasonings.

5. Serve immediately or prep ahead and serve later. The kohlrabi will stay crisp but the vegetables will release liquid, so drain that off before serving.