Best Asian Tofu Salad Recipes

ASIAN CRISPY TOFU SALAD

Steps:

• Whisk all ingredients except for tofu in a 9x9 inch square baking dish.
• Drain and slice tofu in half lengthwise to make two thinner slabs. Blot with a paper towel.
• Preheat non-stick skillet over medium heat and spray with non-stick spray. Slide tofu slices onto skillet and grill for about 4-5 minutes per side, flipping carefully with a large spatula. Brown it nicely to give it color and texture.
• Slip tofu slices into marinade, and turn with spatula at least once. While the tofu is sitting in the marinade, cut each slab 3 times lengthwise and widthwise with a sharp knife to make 16 squares per slab. Toss carefully.
• Let marinate for up to 30 minutes and remove garlic and ginger slices before serving warm, at room temperature or chilled.

ASIAN EDAMAME AND TOFU CHOPPED SALAD

Steps:

• Cook the edamame according to package directions, then drain and rinse in a colander until cool.
• Toast the pine nuts in a small, dry skillet over medium heat until golden.
• Combine the edamame and pine nuts with the remaining ingredients in a serving bowl and toss together. Serve at once.
• menu suggestions
• See the menu with Tomato-Coconut Soup (page 39). Complete the meal with store-bought vegan spring rolls or corn on the cob.
• This teams nicely with Gingery Rice with Sweet Potatoes and Peas (page 88). Add a simple salad of greens and tomatoes or any of the Recipe Not Required mixed greens salads (page 192).
• To complete the meal with no additional recipes, make one of the Asian-style noodle side dishes under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121). Add a platter of cherry tomatoes, baby corn, and sliced cucumbers.
• nutrition information
• Calories: 330
• Total Fat: 25g
• Protein: 17g
• Carbohydrates: 14g
• Fiber: 4g
• Sodium: 160mg

ASIAN TOFU SALAD

Steps:

• Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
• Place tofu and 2 tablespoons of the dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.
• Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.

SEARED SESAME TOFU WITH ASIAN SALAD

Steps:

• Mix chopped green onions, sliced bell pepper, and bean sprouts in medium bowl. Mound vegetables on 2 plates. Place sesame seeds on small plate. Dredge tofu slices in sesame seeds to coat on all sides. Heat 2 tablespoons roasted garlic oil in heavy medium skillet over medium heat. Add tofu and cook until rich golden brown, about 3 minutes per side. Divide tofu between 2 plates, leaning tofu against vegetable mounds. Add remaining 2 tablespoons garlic oil to same skillet. Add minced ginger; sauté 1 minute. Add rice vinegar; bring to boil. Remove from heat. Drizzle tofu and vegetables with pan sauce.

ASIAN CHOPPED SALAD WITH SEASONED TOFU ‘FINGERS’

Steps:

• 1. Marinate the tofu: combine the soy sauce, mirin, rice vinegar, ginger and sugar in a 2-quart bowl. Whisk in the sesame oil and combine well. Drain the tofu and pat dry with paper towels. Slice into 1/3-inch thick slabs and cut the slabs in half lengthwise to get "fingers" approximately 1/3 inch thick by 3/4 inch wide. Blot each finger with paper towels. Add to the bowl with the marinade and gently toss to coat. Cover and refrigerate for 15 minutes to an hour, or for up to a day. 2. Meanwhile, heat the oven to 375 degrees and line a baking sheet with parchment. Lift the tofu out of the marinade and arrange the pieces on the parchment-covered baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat. 3. In a large bowl, combine all of the salad ingredients. Whisk together the dressing ingredients and toss with the salad. If desired, transfer to a platter. Garnish with the tofu strips and serve.

ASIAN TOFU SALAD

Steps:

• Crumble the tofu using a wooden spoon or fork. Whisk the dressing ingredients together. Add the dressing and the peppers, onion, and parsley. Mix well. Serve at room temperature or chilled. This salad will keep for 2-3 days. Serving suggestions: Tusk the salad in a pita with watercress. Or serve it on rice crackers, or with roasted vegetables.

ASIAN TOFU AND SQUASH SALAD

Steps:

• Put a baking sheet in the upper and lower thirds of the oven and preheat to 450 degrees F. Put the tofu cubes on a clean kitchen towel in a single layer; let drain. Make the dressing: Whisk the rice vinegar, soy sauce, pickled ginger brine and 1/4 cup vegetable oil in a large bowl. Set aside.
• Toss the mushrooms and squash with the remaining 2 tablespoons vegetable oil, a pinch of salt and a few grinds of pepper in a separate large bowl; spread the vegetables on the top hot baking sheet. Pat the tofu dry and add to the same bowl along with 3 tablespoons of the dressing; toss, then spread on the bottom hot baking sheet. Roast, switching the baking sheets and tossing the vegetables and tofu halfway through, until the squash is tender and the tofu is golden, 18 to 20 minutes.
• Add the greens, snow peas, cashews and chopped pickled ginger to the bowl with the remaining dressing; toss. Divide among bowls; top with the roasted vegetables, tofu and sprouts.