Sonoma Tofu Salad Recipes

SONOMA TOFU SALAD

Steps:

• Place tofu on a plate, cover with another plate, and add a small weight such as a can.
• Let sit 20 minutes to remove excess liquid.
• Discard liquid.
• Place tofu on a cutting board and cut into 3/4-inch cubes.
• Place 1/3 cup of the tofu in a blender and add beans, apple cider, mustard, vinegar, agave and salt.
• Blend until very smooth.
• Transfer to a large bowl and stir in poppy seeds.
• Add grapes, celery and remaining tofu, and toss to coat.
• Sprinkle with pecans.

JAPANESE TOFU SALAD

Steps:

• Place tofu between two plates, and weigh down with a heavy book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes.
• Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl. Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden; stir into the soy sauce mixture.
• Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro. Pour in the dressing and toss to coat. Garnish with a sprinkle of sesame seeds.

AMAZING CRUNCHY TOFU SALAD

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.