Cold Tofu Salad With Soy Ginger Dipping Sauce Recipes
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
TOFU SALAD WITH CHIVE GINGER OIL
Provided by Cooking Channel
Time 18m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Put the sesame seeds in a medium dry skillet and toast over medium heat, stirring often, until golden, about 8 minutes. Transfer to a bowl and set aside.
- 2. Puree the vegetable oil and chives in a blender until smooth, about 2 minutes. Add the ginger and 1/2 teaspoon salt and pulse just to combine. Set aside.
- 3. Whisk together the vegetable broth and miso with a pinch of salt in a large bowl until smooth. Remove 3 tablespoons to another bowl and gently toss the tofu with the dressing. Add the mesclun and pea shoots to the bowl with the remaining miso dressing and toss to combine and coat. Season with salt.
- 4. Divide the lettuce among 4 plates and top with the tofu. Drizzle with the chive ginger oil and sprinkle with the sesame seeds.
COLD TOFU SALAD
Steps:
- Combine the dressing ingredients in a mixing bowl and set aside.
- Cut the tofu into 1 inch cubes and arrange on individual plates. Cover with the dressing and serve immediately.
QUICK AND EASY TOFU SALAD
This is a super easy tofu salad that tastes great! We always keep a package of tofu in the fridge for a quick meal. Also good as leftovers to allow the tofu to soak up the seasonings.
Provided by Katrina Sherman Opgenorth
Categories Salad
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Stir tofu, green onions, sesame oil, soy sauce, and rice vinegar together with a spoon.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 4.9 g, Fat 15.3 g, Fiber 1 g, Protein 14.3 g, SaturatedFat 2.2 g, Sodium 462.3 mg, Sugar 1.2 g
ASIAN CRISPY TOFU SALAD
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
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.
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