Best Tofu Living Salad With Sesame Lemon Dressing Recipes

Sesame Tofu Salad image

Provided by Ree Drummond : Food Network

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 image

Provided by David Tanis

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.