Chile and Ginger–Fried Tofu Salad With Kale

Name: Chile and Ginger–Fried Tofu Salad With Kale
Ingredients: 1 package (14 to 16 ounces) firm tofu, drained, patted dry, and cut into 8 pieces; ⅓ cup soy sauce; ¼ cup hot chile sauce, such as Sriracha or sambal oelek chile sauce; 1 serrano chile, halved, seeded if desired; ⅓ cup chopped fresh cilantro leaves; 6 garlic cloves, coarsely chopped; 1 tablespoon coarsely chopped peeled fresh ginger; Peanut oil, for frying; ½ cup cornstarch; 5 ounces baby kale or spinach; 2 tablespoons extra-virgin olive oil; Fine sea salt to taste; Sliced scallions (white and green parts), for garnish