Judy Joo served up tasty sweet and spicy tofu with a kale and spinach salad together with a miso black pepper dressing on Saturday Kitchen.

The ingredients for the kale and spinach salad are: 170g purple and green kale, stems removed and shredded, ½ lemon, juice only, 1 avocado, peeled and diced, 100g cherry tomatoes, halved, 60g baby spinach, 2 tbsp flaked almonds, toasted, 1 tbsp pumpkin seeds, toasted, 1 tbsp pine nuts, toasted, 1 tsp freshly grated Parmesan or vegetarian hard cheese and freshly ground black pepper.

See recipes by Judy in her book titled: Judy Joo’s Korean Soul Food: Authentic dishes and modern twists available from Amazon now.