Asian Crispy Tofu Salad Recipes

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SESAME TOFU SALAD



Sesame Tofu Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h30m

Yield 2 to 4 servings

Number Of Ingredients 14

1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar, plus more if needed
2 tablespoons minced fresh ginger
2 tablespoons brown sugar, plus more if needed
3/4 teaspoon toasted sesame oil
Pinch red pepper flakes
2 cloves garlic, minced
2/3 cup plus 2 tablespoons olive oil
One 14-ounce package extra-firm tofu, cut into cubes
2 tablespoons sesame seeds
One 10-ounce package mixed greens
1 cup red grape tomatoes, halved
1/2 red onion, very thinly sliced
One 11-ounce can mandarin oranges, drained

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.

AMAZING CRUNCHY TOFU SALAD



Amazing Crunchy Tofu Salad image

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

1 (16 ounce) package firm tofu, drained and cubed
2 tablespoons lemon juice
6 tablespoons soy sauce, divided
1 cup cornstarch
2 tablespoons dry bread crumbs
2 medium shallots, finely minced, divided
½ bunch green onions, sliced, divided
vegetable oil for pan-frying
¼ cup champagne vinegar
2 tablespoons white sugar
1 teaspoon chili oil
1 (10 ounce) package mixed salad greens
½ large cucumber, chopped
1 medium tomato, chopped

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

CRISPY ASIAN-GLAZED TOFU (5 INGREDIENTS)



Crispy Asian-Glazed Tofu (5 Ingredients) image

Crispy Asian-Glazed Tofu with just 5 Ingredients delivers restaurant-quality tofu in 15 minutes. Quick, easy, and super versatile.

Provided by Jamie Vespa MS, RD

Categories     Dinner     Vegan

Time 20m

Number Of Ingredients 6

1 14-oz. package extra-firm tofu, drained
1 Tbsp. hoisin
2 Tbsp. lower-sodium soy sauce or tamari
1 Tbsp. chili garlic sauce
2 tsp. unseasoned rice vinegar
2 Tbsp. extra-virgin olive oil or avocado oil

Steps:

  • Slice tofu width-wise into 6 slabs. Use a kitchen towel to gently press each slice to remove excess liquid; cut into 1-inch cubes.
  • Combine hoisin, soy sauce, chili garlic sauce, and vinegar in a small bowl; stir with a whisk.
  • Heat oil in a large nonstick skillet over medium-high. Add tofu and cook, untouched, for 3 minutes, until bottom of cubes are golden-brown. Toss and cook 5 extra minutes, tossing occasionally, to brown all sides. Add Asian glaze and cook 2 more minutes, stirring often, until tofu absorbs glaze and becomes caramelized. Remove from heat and serve.

ASIAN CRISPY TOFU SALAD



Asian Crispy Tofu Salad image

Made this for my BF yesterday and he rated it 6 stars. The ingredients and instructions came from the chef at The Market at Newport, a popular cafeteria near where I work that serves excellent food. I supplied the amounts. Do not make this with silken tofu as it will just fall apart. Buy the type of tofu that's packed in water instead. Good as a meat substitute, or snack, or serve it on top of a bed of greens with a bit of rice vinegar or dressing of your choice. It's also really good with balsamic vinegar. *NOTE* - Use a non-stick frying pan, and don't peek at it otherwise it won't get crispy.

Provided by Kumquat the Cats fr

Categories     Soy/Tofu

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

14 ounces organic extra firm tofu (Nasoya works great and low fat is also okay to use)
3 tablespoons soy sauce
1 -2 scallion, sliced thin (white and green parts)
2 garlic cloves (smashed with back of knife or garlic press)
1 inch fresh ginger, sliced
1 teaspoon dried lemongrass (optional but recommended) or 1 tablespoon fresh lemongrass (optional but recommended)
1 teaspoon sesame oil
salt and pepper, to taste

Steps:

  • Whisk all ingredients except for tofu in a 9x9 inch square baking dish.
  • Drain and slice tofu in half lengthwise to make two thinner slabs. Blot with a paper towel.
  • Preheat non-stick skillet over medium heat and spray with non-stick spray. Slide tofu slices onto skillet and grill for about 4-5 minutes per side, flipping carefully with a large spatula. Brown it nicely to give it color and texture.
  • Slip tofu slices into marinade, and turn with spatula at least once. While the tofu is sitting in the marinade, cut each slab 3 times lengthwise and widthwise with a sharp knife to make 16 squares per slab. Toss carefully.
  • Let marinate for up to 30 minutes and remove garlic and ginger slices before serving warm, at room temperature or chilled.

ASIAN TOFU SALAD



Asian Tofu Salad image

From RealAge: "The best thing about tofu - besides its nutritional value - is the way it carries other flavors, such as the tanginess of this sesame dressing. Serve this warm salad with crunchy breadsticks and a tall glass of iced jasmine tea."

Provided by Anomalyk

Categories     Soy/Tofu

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons canola oil
2 tablespoons rice vinegar
1 tablespoon honey
2 teaspoons reduced sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon fresh ginger, minced
1/2 teaspoon salt
1 (14 ounce) package extra firm tofu, rinsed, patted dry and cut into 1-inch cubes
8 cups mixed salad greens
2 medium carrots, peeled, halved lengthwise and sliced
1 large cucumber, chopped

Steps:

  • Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
  • Place tofu and 2 tablespoons of the dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.
  • Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.

Nutrition Facts : Calories 213.8, Fat 15.9, SaturatedFat 1.8, Sodium 413.7, Carbohydrate 12, Fiber 2.2, Sugar 7.6, Protein 9.1

TOFU SALAD



Tofu Salad image

To make the tofu extra crispy in this tofu salad recipe, we recommend draining some of the liquid and cooking it in a generous amount of oil at high heat. It takes a little extra time, but it's worth it! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1 package (16 ounces) extra-firm tofu, cut into 1-inch cubes
1/4 cup rice vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons Sriracha chili sauce or 2 teaspoons hot pepper sauce
2 tablespoons creamy peanut butter
1/4 teaspoon ground ginger
2 tablespoons canola oil
6 cups torn romaine
2 medium carrots, shredded
1 medium ripe avocado, peeled and sliced
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
2 tablespoons sesame seeds, toasted

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.

Nutrition Facts : Calories 414 calories, Fat 31g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 1129mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 7g fiber), Protein 15g protein.

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