SESAME TOFU SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h30m
Yield 2 to 4 servings
Number Of Ingredients 14
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.
TOFU AND HERB SALAD WITH SESAME
Tender sweet herbs are the foundation of this lovely, delicate salad that's dressed with a creamy yogurt sauce flavored with sesame, lime juice, ginger and green chile for kick. Feel free to use any combination of the herbs mentioned in the recipe, though you could also incorporate large leaves of butter lettuce. Topped with cool cubes of soft tofu, this dish is a very flavorful and refreshing first course or light lunch.
Provided by David Tanis
Categories easy, quick, salads and dressings, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the sauce: In a small bowl, put ground sesame seeds, lime, ginger, chile, sesame oil and soy sauce. Add yogurt and stir to combine. Season with salt and pepper. (If necessary, thin with a little water.) Set aside.
- On individual plates, arrange watercress, parsley and cilantro, then the mixed herbs. Scatter cucumber slices here and there. Top with the tofu cubes. Sprinkle with salt and pepper.
- Drizzle sauce over each plate, and garnish with sesame seeds, if desired.
YIN & YANG TOFU SALAD WITH PEANUT-SESAME DRESSING
This delicious main dish salad is a perfect balance between the crunchiness of the vegetables and the rich and creamy peanut dressing. If you have any leftover salad, you can turn this recipe into a "Quick Soba Noodle Surprise" by tossing 4 cups of the salad (about 1/4 of the recipe) with 1 pound of cooked, cooled soba noodles and 2 tsp toasted sesame oil. Add 1/2 cup of cubed Ginger Tofu and dressing. Recipe is from "The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian" based on the vegan LA restaurant of the same name. Recipe requires at least 4 hours marinating time for the tofu.
Provided by blucoat
Categories Salad Dressings
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Peanut-Sesame Dressing: Blend all the ingredients except the cilantro in a blender or food processor until smooth and creamy. Add the cilantro and blend just until it's finely chopped. (Makes about 1 1/4 cups).
- Gingered Tofu: Drain the tofu and save the containers. Cut into 1-inch wide strips, and pat dry with paper towels. Cover a large baking sheet with more dry paper towels. Place Ihe tofu in a single layer over the towels on the baking sheet and let drain for 2 hours, changing the paper towels after 1 hour.
- Whisk the tamari, vinegar, sesame oil, garlic, and ginger in a bowl to blend. Pour half of the marinade into the reserved tofu containers. Return the tofu slices to the containers, and pour the remaining marinade over. Cover and refrigerate at least 4 hours and up to 1 day.
- Preheat the oven to 400'F. Oil a heavy, rimmed baking sheet with the canola oil. Drain the tofu and place it on the prepared baking sheet. Bake for 10 minutes on each side until golden brown and heated through. Serve warm or cold, or at room temperature. (The tofu will keep for 1 day, covered and refrigerated.).
- Salad: Toss the cabbage, carrots, radish, and green onions in a large bowl with enough dressing to coat (about 1 cup). Mound the salad into 6 plates. Arrange the tofu around the salad and sprinkle with the sesame seeds.
Nutrition Facts : Calories 488.2, Fat 34.4, SaturatedFat 5.9, Sodium 2308.9, Carbohydrate 29.9, Fiber 6.8, Sugar 16.1, Protein 23.4
CELERY, SESAME, AND TOFU SALAD
Provided by Alexis Touchet
Categories Vegetable Side Low Carb Low Fat Vegetarian Quick & Easy Low Cal Low Sodium Low/No Sugar Summer Healthy Low Cholesterol Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 side dish servings
Number Of Ingredients 8
Steps:
- Rinse tofu and pat dry, then cut crosswise into 1/4-inch-thick slices. Arrange slices in 1 layer on a triple thickness of paper towels, then cover with another triple thickness of paper towels. Put a small baking sheet on top of tofu and weight with 3 (1-lb) cans (this removes excess moisture), 10 minutes.
- Meanwhile, whisk together oils, vinegar, soy sauce, and pepper in a large bowl. Trim celery, then peel with a vegetable peeler and slice very thin diagonally. Cut tofu crosswise into 1/4-inch-wide sticks and transfer to a bowl. Toss gently with dressing, celery, sesame seeds, and salt to taste.
MING'S SESAME TOFU AND CUCUMBER SALAD WITH SOY SAUCE EGGS
Steps:
- In a mixing bowl, whisk together vinegar, soy, tahini, sesame oil, and sugar. Drizzle in canola oil to emulsify. Season. Toss with scallions, tofu, mushrooms, and cucumbers. Check for flavor. Plate salad and garnish with wedges of soy sauce eggs.
- Soft boil the eggs to the just-coagulated stage, and placed immediately in cold water.
- Tap eggs gently all over to cover with cracks.
- Add the eggs to pot filled with 1 cup soy sauce and 1 cup water (enough to cover 6 eggs), 1 slice of ginger, and half teaspoon of five-spice powder. Simmer over low heat for 25 to 30 minutes, then let steep for another 1/2 hour.
- Crack open the eggs and peel them, then slice into wedges.
SESAME CUCUMBER TOFU SALAD
Make and share this Sesame Cucumber Tofu Salad recipe from Food.com.
Provided by Making Stuff
Categories Soy/Tofu
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together vinegar, soy, tahini, sesame oil, and sugar.
- Drizzle in canola oil to emulsify.
- Season.
- Toss with scallions, tofu, and cucumbers.
- Check for flavor.
- Plate salad and garnish with wedges of eggs.
SPICY SESAME TOFU SALAD (VEGETARIAN TIMES)
From Jan 07 VT magazine. NOTE: the cabbage salad listed as an ingredient is actually kimchee. For some reason 'zaar would not let me list kimchee as an ingredient even under different spellings. I am posting the recipe as it appears in the magazine, but found that it was not terribly spicy and would make the following changes: double or triple the kimchee, and add some fresh grated ginger as well as red pepper flakes. Next time I will also cut back on the sesame oil or omit it, even though it adds a really great flavor it also is high in fat. The recipe warns you to check the label of the kimchee for fish sauce or anchovies, if you are vegetarian or don't like fish taste. Otherwise, we enjoyed this salad very much.
Provided by VegSocialWorker
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make tofu:.
- Preheat oven to 350 degrees. Coat baking sheet with cooking spray.
- Toss tofu with sesame seeds and oil in a large bowl until well coated.
- Spread cubes in a single layer on prepared baking sheet and bake for 30 to 35 minutes, until browned. Turn occasionally and let cool when done.
- To make salad:.
- Combine kimchee, peanuts, sesame oil in a large bowl. Add coleslaw mix, snow peas, carrots, onions, and baked tofu and mix well.
- Serve immediately or store up to two days in refrigerator.
Nutrition Facts : Calories 282.1, Fat 18.6, SaturatedFat 2.9, Sodium 68, Carbohydrate 18.6, Fiber 7.3, Sugar 8.3, Protein 15.7
TOFU LIVING SALAD WITH SESAME-LEMON DRESSING
Categories Salad Leafy Green
Number Of Ingredients 19
Steps:
- Small cubes of firm tofu act like little protein-packed sponges soaking up all the dressing goodness. Not into tofu? No problem. Shelled edamame would work great as a replacement.
SEARED SESAME TOFU WITH ASIAN SALAD
Categories Salad Sauté Tofu Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
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.
SESAME BEEF AND TOFU WITH EDAMAME SALAD
This is a protein packed dinner! This Sesame Beef and Tofu salad provide the daily recommended amount of protein while remaining under 500 calories per serving. It doesn't skip out of flavor either. The marinade and dressing contain ginger, garlic and fish sauce all which have bold and fragrant flavors. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the vegetable oil with the fish sauce, ginger and garlic in a large bowl; transfer 2 tablespoons to a large resealable plastic bag and add the steak. Turn to coat, then set aside to marinate, 10 minutes. Whisk the rice vinegar into the bowl with the remaining marinade; set aside.
- Meanwhile, microwave the edamame as the label directs. Add the edamame, broccoli slaw and cucumbers to the bowl with the vinegar mixture; toss to coat, then set aside.
- Preheat a grill pan over medium heat and brush with vegetable oil. Sprinkle the sesame seeds over the steak and toss to coat, pressing to adhere. Grill the steak and tofu until the steak is just cooked through and the tofu is marked, about 4 minutes per side for each. Top each serving of the vegetable mixture with a piece of tofu, some steak and the herbs.
Nutrition Facts : Calories 490, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 79 milligrams, Sodium 998 milligrams, Carbohydrate 20 grams, Fiber 7 grams, Protein 43 grams, Sugar 7 grams
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