Tofu And Herb Salad With Sesame 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.

TOFU AND HERB SALAD WITH SESAME



Tofu and Herb Salad With Sesame image

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

1/4 cup white sesame seeds, toasted and coarsely ground
3 tablespoons lime juice
1 teaspoon grated ginger
1 teaspoon finely chopped green chile
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
3/4 cup plain yogurt (not Greek-style)
Salt and pepper
2 cups watercress sprigs
1 cup Italian parsley leaves
1/2 cup cilantro sprigs
1 cup mixed herbs, such as whole tarragon leaves, whole or torn mint or basil leaves, chervil sprigs, snipped dill and slivered shiso
2 cups thinly sliced cucumber (from 1 large cucumber)
1 (14-ounce) package silken or soft tofu, cut into 1-inch cubes
Black or white sesame seeds, for garnish (optional)

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.

SESAME BEEF AND TOFU WITH EDAMAME SALAD



Sesame Beef and Tofu with Edamame Salad image

This is a protein packed dinner! This Sesame Beef and Tofu salad provide the daily recommended amount of protein while remaining under 500 calories per serving. It doesn't skip out of flavor either. The marinade and dressing contain ginger, garlic and fish sauce all which have bold and fragrant flavors. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil, plus more for brushing
2 tablespoons fish sauce
2 tablespoons grated peeled fresh ginger
3 cloves garlic, grated
1 pound skirt steak, sliced into 1/2-inch-thick strips
3 tablespoons seasoned rice vinegar
3/4 cup frozen shelled edamame
1 12-ounce package broccoli slaw
2 Persian cucumbers, thinly sliced
1/4 cup sesame seeds
1 14-ounce package extra-firm tofu, drained, patted dry and sliced lengthwise into 4 pieces
1/2 cup roughly chopped fresh cilantro and/or mint

Steps:

  • Whisk the vegetable oil with the fish sauce, ginger and garlic in a large bowl; transfer 2 tablespoons to a large resealable plastic bag and add the steak. Turn to coat, then set aside to marinate, 10 minutes. Whisk the rice vinegar into the bowl with the remaining marinade; set aside.
  • Meanwhile, microwave the edamame as the label directs. Add the edamame, broccoli slaw and cucumbers to the bowl with the vinegar mixture; toss to coat, then set aside.
  • Preheat a grill pan over medium heat and brush with vegetable oil. Sprinkle the sesame seeds over the steak and toss to coat, pressing to adhere. Grill the steak and tofu until the steak is just cooked through and the tofu is marked, about 4 minutes per side for each. Top each serving of the vegetable mixture with a piece of tofu, some steak and the herbs.

Nutrition Facts : Calories 490, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 79 milligrams, Sodium 998 milligrams, Carbohydrate 20 grams, Fiber 7 grams, Protein 43 grams, Sugar 7 grams

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.

TOFU SALAD WITH SESAME PONZU DRESSING



Tofu Salad with Sesame Ponzu Dressing image

This easy Japanese Tofu Salad with Sesame Ponzu Dressing is a refreshing salad with leafy greens, tofu, corn, wakame seaweed, and fragrant Japanese herb - shiso leaves. You'll love the tangy ponzu sauce too. It is super easy to make and goes well with many Japanese and Asian dishes. So make a big batch!

Provided by Namiko Chen

Categories     Condiments     Salad

Time 15m

Number Of Ingredients 12

½-1 red leaf lettuce ((rinsed and pat dry))
½ block soft/silken tofu (kinugoshi dofu) ((drained))
1 Tbsp dried wakame seaweed
¼ cup frozen or canned corn ((optional))
8 cherry tomatoes ((halved, optional))
5 shiso leaves (perilla/ooba) ((optional))
3 Tbsp Ponzu
1 Tbsp soy sauce
1 Tbsp roasted sesame oil
⅛ tsp kosher salt (Diamond Crystal; use half for table salt)
½ Tbsp toasted white sesame seeds
⅛ tsp yuzu kosho (Japanese citrus chili paste) (optional and more for spicy taste)

Steps:

  • Gather all the ingredients.
  • Put dried wakame seaweed in water to rehydrate for 10 minutes. Once wakame is soft and tender, squeeze water out and set aside.
  • In a small bowl, combine 3 Tbsp Ponzu, 1 Tbsp soy sauce, 1 Tbsp sesame oil, and ⅛ tsp Kosher salt.
  • Add ½ Tbsp white sesame seeds and ⅛ tsp Yuzu Kosho (optional and more for spicy taste). Whisk all together.
  • Stack shiso leaves and cut into julienned strips.
  • Cut the tofu into small cubes.
  • Cut the lettuce into bite size pieces and place on the serving platter. Top with corn kernels and cherry tomatoes.
  • Place the tofu, wakame seaweed, and shiso leaves.
  • When ready to serve, drizzle the dressings and put some remaining on the small cup/bowl.

Nutrition Facts : Calories 149 kcal, Carbohydrate 13 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Sodium 583 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving

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