Best Spicy Sesame Tofu Salad Vegetarian Times Recipes

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SPICY SESAME TOFU SALAD (VEGETARIAN TIMES)



Spicy Sesame Tofu Salad (Vegetarian Times) image

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

1 (16 ounce) package extra firm tofu, drained and cubed
2 tablespoons sesame seeds
1 tablespoon sesame oil
cooking spray
1/2 cup cabbage, salad chopped
1/4 cup chopped peanuts
1 tablespoon sesame oil
4 cups coleslaw mix
6 ounces snow peas, sliced in half lengthwise (about 2 cups)
3 medium carrots, grated (about 1 cup)
1 bunch green onion, chopped (about 1/2 cup)

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

SESAME TOFU SALAD



Sesame Tofu Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h30m

Yield 2 to 4 servings

Number Of Ingredients 14

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.

TOFU AND HERB SALAD WITH SESAME



Tofu and Herb Salad With Sesame image

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

1/4 cup white sesame seeds, toasted and coarsely ground
3 tablespoons lime juice
1 teaspoon grated ginger
1 teaspoon finely chopped green chile
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
3/4 cup plain yogurt (not Greek-style)
Salt and pepper
2 cups watercress sprigs
1 cup Italian parsley leaves
1/2 cup cilantro sprigs
1 cup mixed herbs, such as whole tarragon leaves, whole or torn mint or basil leaves, chervil sprigs, snipped dill and slivered shiso
2 cups thinly sliced cucumber (from 1 large cucumber)
1 (14-ounce) package silken or soft tofu, cut into 1-inch cubes
Black or white sesame seeds, for garnish (optional)

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.

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