Best Seared Sesame Tofu With Asian Salad Recipes

SESAME TOFU SALAD

Sesame Tofu Salad image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 2 to 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar, plus more if needed
2 tablespoons minced fresh ginger
2 tablespoons brown sugar, plus more if needed
3/4 teaspoon toasted sesame oil
Pinch red pepper flakes
2 cloves garlic, minced
2/3 cup plus 2 tablespoons olive oil
One 14-ounce package extra-firm tofu, cut into cubes
2 tablespoons sesame seeds
One 10-ounce package mixed greens
1 cup red grape tomatoes, halved
1/2 red onion, very thinly sliced
One 11-ounce can mandarin oranges, drained

Steps:

To make the dressing: Put the soy sauce, vinegar, ginger, brown sugar, sesame oil, red pepper flakes, garlic and 2/3 cup of the olive oil into a blender. Blend until completely emulsified. Taste the dressing and adjust to your taste, adding more vinegar or sugar as needed. Pour half of the dressing into a jar and refrigerate for the salad.
Put the tofu cubes into a bowl and pour over the remaining dressing. Cover and refrigerate for at least an hour.
Remove the tofu from the dressing and pat dry. Heat the remaining 2 tablespoons olive oil in a nonstick skillet over medium-high heat. Cook the tofu on all sides until nicely browned and crisp, about 10 minutes. Toss in the sesame seeds and cook for another minute. Remove to a paper towel-lined plate.
To assemble the salad, put the mixed greens, halved tomatoes and sliced onion in a large bowl. Pour on half the remaining dressing, reserving the rest for later use. Toss to coat. Arrange the tofu and mandarin oranges all over the greens. Serve immediately.

SEARED SESAME TOFU WITH ASIAN SALAD

Seared Sesame Tofu with Asian Salad image

Categories Salad Sauté Tofu Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

Ingredients

2/3 cup chopped green onions
2/3 cup thinly sliced yellow bell pepper
2/3 cup mung bean sprouts
1/4 cup sesame seeds
10 ounces extra-firm tofu, cut into 1/2-inch-thick slices (about 6 slices), patted dry
4 tablespoons roasted garlic oil
1 1/2 tablespoons minced peeled fresh ginger
1/4 cup rice vinegar

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.

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