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
STIR-FRIED CUCUMBER WITH TOFU
This vegan take on the cucumber and pork stir-fry offers the perfect level of acid to balance out the spice. Cooked quickly over high heat, cucumbers become juicy, with a lovely silky texture that is still crisp to the bite. Salting the cucumbers before stir-frying is essential, as it draws out moisture and allows for more of the garlicky umami flavors of the sauce to be soaked up. The tofu delivers heartiness, while the hint of Sichuan chile flakes takes this dish to another level.
Provided by Hetty McKinnon
Categories weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place cucumbers in a bowl, add 1 teaspoon salt, and gently massage the pieces. (This helps to release some of the water.) Let stand for 10 to 15 minutes until the cucumbers are slightly wet and pliable to the touch.
- Prepare the sauce: In a small bowl, whisk together all the ingredients with 1 tablespoon water.
- Prepare the stir-fry: Heat a wok or a large skillet over high. When smoking hot, add 2 tablespoons vegetable oil. Add the tofu, season generously with salt and pepper, and stir-fry for 3 to 4 minutes until the tofu is partly golden. Transfer to a bowl and set aside. Wipe the wok or skillet clean, and keep off the heat until the cucumbers are ready.
- Drain the cucumbers and rinse under cold running water. Drain well, then pat dry with a clean kitchen towel.
- Heat the wok or skillet back over high heat. When hot, add the remaining 1 tablespoon vegetable oil. Add the garlic and allow to sizzle for just 10 seconds, then toss in the cucumbers, stir-frying for 2 minutes. Return the tofu to the wok and toss well.
- Add the sauce and cook, stirring, for 30 seconds to 1 minute, until the cucumbers look glossy. Taste and season well with salt and white pepper. Top with scallions and sesame seeds, and serve with rice, if using.
SPINACH AND TOFU SALAD
Here's a spinach salad that takes cues from Japan and is hearty enough to be a main course. Try to find crisp, medium curly-leaf spinach, which will hold up when dressed. (Baby spinach leaves will surely wilt.) Other sturdy greens - such as mizuna, curly endive or Napa cabbage - can stand in for spinach, or you can combine several kinds of greens.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Heat oven to 375 degrees. Slice tofu into 1-inch-by-2-inch pieces about 1/4-inch thick and place in a deep bowl or on a platter.
- Make the marinade: In a medium bowl, whisk together soy sauce, sesame oil, vinegar, sake, brown sugar, ginger and cayenne. Pour marinade over tofu slices to coat well. Leave in marinade for at least 15 minutes. (You may marinate the tofu up to 24 hours in advance.)
- While the tofu marinates, pick over spinach leaves and remove any tough stems. Swish the spinach in a deep bowl of cold water. Lift leaves from water into a colander. If you see any sand in the water, repeat up to 3 times, using fresh water each time. Drain well and dry spinach, then wrap in a kitchen towel and refrigerate until ready to use. (You may wash the spinach up to 24 hours in advance.)
- Make the dressing: In a small bowl, whisk together lime juice, brown sugar, sesame oil, vegetable oil, soy sauce, miso, garlic and ginger.
- Line a baking sheet with parchment paper, and arrange the tofu pieces in a single layer. Spoon remaining marinade over tofu. Bake, uncovered, for 15 to 20 minutes, until slightly crisped. Remove and leave at room temperature.
- To make the salad, arrange spinach in a low, wide salad bowl or on a deep platter. Scatter cucumber, daikon and edamame over spinach, then sprinkle with sesame seeds, pumpkin seeds and peanuts. Tuck slices of tofu here and there.
- Sprinkle a pinch of salt over everything, then drizzle salad with dressing and serve.
CUCUMBER AND TOFU SALAD
A light salad or vegan side dish with lots of protein. From"Japanese Vegetarian Cooking", by Leslie Downer.
Provided by zeldaz51
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice the cucumber into very fine julienne strips.; salt lightly, then place in a colander and cover with a plate and small jar of water to act as a weight. Set aside for 10 minutes to drain, then knead lightly, rinse, and pat dry.
- Cut the tofu into 1-inch cubes. Brush a small frying pan with the oil, heat over medium heat, and saute the tofu for 5 minutes until golden. Allow to cool and combine it with the cucumber.
- Combine the dressing ingredients in a small saucepan and bring just to a boil, then cool to room temperature.
- Toss the salad in the dressing just before serving and heap in small mounds in the centers of 4 deep bowls. Garnish with a sprinkle of sesame seeds.
Nutrition Facts : Calories 74.1, Fat 5, SaturatedFat 0.7, Sodium 315.8, Carbohydrate 5.3, Fiber 0.3, Sugar 4.1, Protein 3.1
GLAZED TOFU WITH CUCUMBER SALAD
Steps:
- Place 2 1/2 cups of the tamari and the raw sugar in the insert of a non-reactive double boiler. Reserve the remaining 1/2-cup of tamari. Fill the bottom of the boiler with 3-inches of water. Assemble the boiler and place over a medium-low flame. Cook the tamari mixture until it reduces to make a light syrup. This should take 60 to 90 minutes and yield 1/4 cup of tamari syrup.
- Meanwhile, trim the tofu slices to make each a perfect rectangle. Pour 1/4 cup of the reserved tamari onto a plate. Place the tofu slices over the tamari, then pour the remaining 1/4-cup of tamari over the tofu. Be careful to pour the tamari so each slice is completely covered with tamari. Marinate 1 hour.
- Place the tofu slices onto a cookie sheet or baking pan and baste with a thin coating of the tamari syrup. Place under a preheated broiler 4-inches from the heat and broil 2 to 4 minutes, or until the tofu jiggles like hot custard. Use the leftover tamari marinade to baste the tofu as it cooks so the tofu doesn't dry out. Toss the cucumber and pickled ginger in a small mixing bowl with the yuzu and mirin. Arrange 2 tofu slices per plate and place the cucumber salad against the tofu slices. Sauce the tofu with the miso sauce and any remaining tamari syrup.
- Combine ingredients in the cup of an immersion blender and blend until smooth. Thin with water if desired.
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
SESAME CUCUMBER TOFU SALAD
Make and share this Sesame Cucumber Tofu Salad recipe from Food.com.
Provided by Making Stuff
Categories Soy/Tofu
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together vinegar, soy, tahini, sesame oil, and sugar.
- Drizzle in canola oil to emulsify.
- Season.
- Toss with scallions, tofu, and cucumbers.
- Check for flavor.
- Plate salad and garnish with wedges of eggs.
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TOFU CUCUMBER SALAD WITH SPICY PEANUT DRESSING RECIPE
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Reviews 1Category Healthy Tofu RecipesRatings 1Calories 167 per serving
- To prepare dressing: Combine peanut butter, soy sauce, vinegar, sesame oil, black bean-garlic sauce, ginger, chile-garlic sauce (or Sriracha), sugar, garlic and ground peppercorns in a medium bowl; whisk until well combined.
- To prepare salad: Combine tofu, cucumber and 3/4 cup cilantro in a large bowl. Add 2 tablespoons of the dressing; toss until well coated. Cover and refrigerate for 30 minutes.
- To serve, transfer salad to a serving bowl. Drizzle with the remaining dressing. Top with peanuts, scallions and the remaining cilantro.
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