Tofu Salad With Sesame Ponzu Dressing Recipes
JAPANESE TOFU SALAD
Here is a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges.
Provided by JOSIE
Categories Salad Vegetable Salad Recipes
Time 1h40m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 11 g, Fat 19.1 g, Fiber 3.6 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 695.2 mg, Sugar 3.4 g
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.
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