SESAME TOFU SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h30m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- To make the dressing: Put the soy sauce, vinegar, ginger, brown sugar, sesame oil, red pepper flakes, garlic and 2/3 cup of the olive oil into a blender. Blend until completely emulsified. Taste the dressing and adjust to your taste, adding more vinegar or sugar as needed. Pour half of the dressing into a jar and refrigerate for the salad.
- Put the tofu cubes into a bowl and pour over the remaining dressing. Cover and refrigerate for at least an hour.
- Remove the tofu from the dressing and pat dry. Heat the remaining 2 tablespoons olive oil in a nonstick skillet over medium-high heat. Cook the tofu on all sides until nicely browned and crisp, about 10 minutes. Toss in the sesame seeds and cook for another minute. Remove to a paper towel-lined plate.
- To assemble the salad, put the mixed greens, halved tomatoes and sliced onion in a large bowl. Pour on half the remaining dressing, reserving the rest for later use. Toss to coat. Arrange the tofu and mandarin oranges all over the greens. Serve immediately.
TOFU AND HERB SALAD WITH SESAME
Tender sweet herbs are the foundation of this lovely, delicate salad that's dressed with a creamy yogurt sauce flavored with sesame, lime juice, ginger and green chile for kick. Feel free to use any combination of the herbs mentioned in the recipe, though you could also incorporate large leaves of butter lettuce. Topped with cool cubes of soft tofu, this dish is a very flavorful and refreshing first course or light lunch.
Provided by David Tanis
Categories easy, quick, salads and dressings, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the sauce: In a small bowl, put ground sesame seeds, lime, ginger, chile, sesame oil and soy sauce. Add yogurt and stir to combine. Season with salt and pepper. (If necessary, thin with a little water.) Set aside.
- On individual plates, arrange watercress, parsley and cilantro, then the mixed herbs. Scatter cucumber slices here and there. Top with the tofu cubes. Sprinkle with salt and pepper.
- Drizzle sauce over each plate, and garnish with sesame seeds, if desired.
SPICY SESAME TOFU SALAD (VEGETARIAN TIMES)
From Jan 07 VT magazine. NOTE: the cabbage salad listed as an ingredient is actually kimchee. For some reason 'zaar would not let me list kimchee as an ingredient even under different spellings. I am posting the recipe as it appears in the magazine, but found that it was not terribly spicy and would make the following changes: double or triple the kimchee, and add some fresh grated ginger as well as red pepper flakes. Next time I will also cut back on the sesame oil or omit it, even though it adds a really great flavor it also is high in fat. The recipe warns you to check the label of the kimchee for fish sauce or anchovies, if you are vegetarian or don't like fish taste. Otherwise, we enjoyed this salad very much.
Provided by VegSocialWorker
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make tofu:.
- Preheat oven to 350 degrees. Coat baking sheet with cooking spray.
- Toss tofu with sesame seeds and oil in a large bowl until well coated.
- Spread cubes in a single layer on prepared baking sheet and bake for 30 to 35 minutes, until browned. Turn occasionally and let cool when done.
- To make salad:.
- Combine kimchee, peanuts, sesame oil in a large bowl. Add coleslaw mix, snow peas, carrots, onions, and baked tofu and mix well.
- Serve immediately or store up to two days in refrigerator.
Nutrition Facts : Calories 282.1, Fat 18.6, SaturatedFat 2.9, Sodium 68, Carbohydrate 18.6, Fiber 7.3, Sugar 8.3, Protein 15.7
SPICY TOFU SALAD BOWL
When it's too hot or when I don't feel like cooking, I'll make this quick healthy bowl. Sometimes I just eat it as a salad without rice and sometimes I mix a spoonful of the spicy paste with the steam rice and eat it.
Provided by tamzie
Categories Salad Green Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Mix green onions, soy sauce, sesame seeds, Korean red pepper powder, sugar, and sesame oil together in a bowl until evenly combined.
- Place rice in a serving bowl. Toss lettuce and cucumber together and place onto rice. Arrange tofu over lettuce and cucumber. Drizzle sesame mixture over tofu to taste.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 23.7 g, Fat 7.2 g, Fiber 1.9 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 471.8 mg, Sugar 2.2 g
CHICKEN SALAD WITH LEMON-SESAME DRESSING
This main-dish salad is inspired by chicken larb, which is a dance of contrasts: light but rich, with tender meat, crunchy vegetables and seasonings that span sour, sweet, spicy and savory. This recipe dresses lean-but-juicy ground chicken or turkey with sesame oil, fresh lemon, miso, ginger, basil and celery, but there are many ways to adapt it: You could sauté crumbled tofu or cubed salmon instead of the chicken; or add yuzu kosho, wasabi paste or fried garlic. It's good on its own, or with roasted potatoes, grains, salad greens, soba noodles or wrapped in nori.
Provided by Ali Slagle
Categories dinner, lunch, quick, weeknight, poultry, salads and dressings, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large (12-inch) skillet, heat 1 tablespoon sesame oil over medium-low. Add the chicken, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, breaking up into small pieces, until opaque and just cooked through, 3 to 6 minutes. (You're not looking to brown the meat here, which would risk drying it out.) Remove from heat to cool.
- In a large bowl, stir together the miso, lemon zest and juice, ginger and 1 1/2 teaspoons sesame oil.
- When the chicken is no longer hot (warm or cool both work), use a slotted spoon to add it to the bowl with the dressing, leaving any chicken juices behind. Stir to combine. Add the sliced celery, celery leaves, basil and sesame seeds; stir to combine. Taste, and if it needs more spice, add black pepper; if it's bland, add salt; if it's dry, add sesame oil. Eat warm or at room temperature. (Leftovers will keep for up to 2 days in an airtight container in the refrigerator.)
SPICY TOFU SALAD
Make and share this Spicy Tofu Salad recipe from Food.com.
Provided by Latchy
Categories Soy/Tofu
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut tofu into 1cm cubes.
- Cut onion in half then into fine slices.
- Cut carrot and pepper into fine strips.
- Combine tofu, onion, carrot, pepper and dressing in bowl, mix well.
- Cover and refrigerate for at least 3 hours.
- Serve salad sprinkled with peanuts.
- DRESSING: Combine chillies, juice, sugar and lemon grass in jar and shake well.
Nutrition Facts : Calories 131.6, Fat 6.2, SaturatedFat 0.9, Sodium 253.2, Carbohydrate 12.3, Fiber 1.5, Sugar 7.8, Protein 9.7
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