Cold Tofu Salad Recipes

TOFU SALAD

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.

COLD TOFU SALAD WITH SOY GINGER DIPPING SAUCE

Steps:

• Fill 4 small salad bowls with cracked ice. Arrange the tofu on top of the ice, and top with some scallions and sesame seeds. Drizzle with the dipping sauce, garnish with the tomato, and serve.

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.

CELERY AND TOFU SALAD

Steps:

• Heat oil in a small saucepan over medium-high heat; when it simmers, add ginger, cinnamon, cloves, coriander, cumin, star anise, Sichuan peppercorns, and chili flakes. Remove from heat and let sit until cool, at least 1 hour and preferably 2 or 3. Strain oil into a bowl or jar and discard spices.
• Put a pot of salted water over high heat and bring to a boil. Add celery and blanch for about a minute; drain in colander and run under cold water to stop the cooking process.
• Layer celery and tofu on serving plates, drizzle with chili oil and sprinkle with salt.

CHOPPED SALAD WITH SEASONED TOFU STRIPS

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.

TOFU SALAD

Steps:

• Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.

QUICK AND EASY TOFU SALAD

Steps:

• Stir tofu, green onions, sesame oil, soy sauce, and rice vinegar together with a spoon.

COLD TOFU SALAD WITH TOMATOES AND PEACHES

Steps:

• Prepare the tofu: Carefully drain the tofu in its packaging, then remove the tofu. Gently wrap it with paper towels or a clean kitchen towel to absorb excess moisture and set it on a plate.
• Meanwhile, prepare the peaches and tomatoes: Pit and cut each peach into 1-inch-thick wedges, then core and cut each tomato into 1-inch-thick wedges. Place tomatoes and peaches on a serving platter, pouring any tomato or peach juices from the cutting board over the dish. Season generously with flaky sea salt to draw out juices.
• Remove the tofu from the paper towels and place it back on the plate. Using a large spoon, scoop out tofu mounds onto the tomatoes and peaches. Season tofu with flaky sea salt.
• Prepare the dressing: In a small glass jar, combine dressing ingredients, cover and shake to combine. Spoon 4 tablespoons of the dressing over the tomatoes, peaches and tofu. Extra dressing can be served alongside.
• Just before serving, stack together the basil and mint leaves and roughly chop. Top the salad with chopped herbs and black pepper. Serve immediately, taking care to spoon extra dressing and juices from the bottom of the platter.

CREAMY TOFU SALAD

Steps:

• Finely mash tofu with a fork in a bowl, then let drain in a sieve set over another bowl, about 15 minutes (discard liquid).
• While tofu drains, whisk together mayonnaise, lemon juice, turmeric, and mustard in bowl, then stir in tofu, celery, chives, salt, and pepper.