Asian Chopped Salad With Seasoned Tofu Fingers Recipes

ASIAN CRISPY TOFU SALAD

Asian Crispy Tofu Salad image

Made this for my BF yesterday and he rated it 6 stars. The ingredients and instructions came from the chef at The Market at Newport, a popular cafeteria near where I work that serves excellent food. I supplied the amounts. Do not make this with silken tofu as it will just fall apart. Buy the type of tofu that's packed in water instead. Good as a meat substitute, or snack, or serve it on top of a bed of greens with a bit of rice vinegar or dressing of your choice. It's also really good with balsamic vinegar. NOTE - Use a non-stick frying pan, and don't peek at it otherwise it won't get crispy.

Provided by Kumquat the Cats fr

Categories Soy/Tofu

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

14 ounces organic extra firm tofu (Nasoya works great and low fat is also okay to use)
3 tablespoons soy sauce
1 -2 scallion, sliced thin (white and green parts)
2 garlic cloves (smashed with back of knife or garlic press)
1 inch fresh ginger, sliced
1 teaspoon dried lemongrass (optional but recommended) or 1 tablespoon fresh lemongrass (optional but recommended)
1 teaspoon sesame oil
salt and pepper, to taste

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.

CHOPPED SALAD WITH SEASONED TOFU STRIPS

Chopped Salad With Seasoned Tofu Strips image

I like to serve baked seasoned tofu strips warm on top of the salad. They are delicious cold, too; it is worth making up a separate batch for the refrigerator. If you have an assortment of leftover vegetables, throw them in here!

Provided by Martha Rose Shulman

Categories lunch, salads and dressings

Time 30m

Yield Serves 4

Number Of Ingredients 16

Ingredients

1/4 cup soy sauce
2 tablespoons mirin
1 tablespoon rice vinegar
1 tablespoon minced or grated fresh ginger
1/2 teaspoon sugar
1 tablespoon sesame oil
1 pound firm tofu
1 romaine heart, chopped
5 cups mixed chopped or diced vegetables, such as green or red cabbage, celery (from the inner heart), red bell pepper and radishes (sliced or chopped)
1/4 cup dry roasted peanuts, coarsely chopped
1/4 cup chopped cilantro (more to taste)
1 serrano pepper, seeded and minced (optional)
2 tablespoons fresh lime juice
1/4 cup tofu marinade, above
2 tablespoons canola or peanut oil
1/3 cup low-fat buttermilk or plain nonfat yogurt

Steps:

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 strips approximately 1/3 inch thick by 3/4 inch wide. Blot each strip 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.
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.
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.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 20 grams, Carbohydrate 21 grams, Fat 26 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 947 milligrams, Sugar 8 grams

ASIAN CHOPPED SALAD WITH SEASONED TOFU FINGERS

ASIAN CHOPPED SALAD WITH SEASONED TOFU FINGERS image

Categories Tofu

Yield 4 servings

Number Of Ingredients 23

Ingredients

For the Tofu:
1/4 cup soy sauce
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon rice vinegar
1 tablespoon minced or grated fresh ginger
1/2 teaspoon sugar
1 tablespoon Asian sesame oil
1 pound firm tofu
For the salad:
1 romaine heart, chopped
5 cups mixed chopped or diced vegetables such as:
Green or red cabbage
Celery (from the inner heart)
Red pepper
Radishes, sliced or chopped
1/4 cup dry roasted peanuts, coarsely chopped
1/4 cup chopped cilantro (more to taste)
1 serrano pepper, seeded and minced (optional)
For the dressing:
2 tablespoons fresh lime juice
1/4 cup tofu marinade, above
2 tablespoons canola or peanut oil
1/3 cup low-fat buttermilk or plain nonfat yogurt

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.

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