TOFU SALAD
This salad has tofu, snow peas, ginger and garlic!
Provided by JeanieMomof3
Categories Salad Vegetable Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.
- Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.
- Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.
Nutrition Facts : Calories 144.6 calories, Carbohydrate 10.1 g, Fat 9.1 g, Fiber 2.7 g, Protein 8.2 g, SaturatedFat 1.1 g, Sodium 295.3 mg, Sugar 4.7 g
CHOPPED SALAD WITH SEASONED TOFU STRIPS
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
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
AMAZING CRUNCHY TOFU SALAD
Flavor and texture all in one dish. This is a wonderful dish for vegetarians or vegans. A beautiful mixed green salad with a crunchy flavorful tofu and a soy citrus vinaigrette to die for!
Provided by Alyssa
Categories Salad Vegetable Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
- Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
- Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
- Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 36.4 g, Fat 13.6 g, Fiber 2.2 g, Protein 9.2 g, SaturatedFat 2.1 g, Sodium 945.6 mg, Sugar 7.3 g
CHOPPED SALAD WITH SEASONED TOFU STRIPS
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
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
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