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Tofu Salad

Name: Tofu Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings.
Cuisine: Asia
Ingredients: 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

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Test Kitchen Approved

Total Time

Prep: 15 min. + marinating. Cook: 10 min.

Makes

4 servings

Updated: Feb. 10, 2022

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

Tofu Salad Recipe photo by Taste of Home

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Ingredients

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

Directions

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

2 cups: 414 calories, 31g fat (4g saturated fat), 0 cholesterol, 1129mg sodium, 24g carbohydrate (12g sugars, 7g fiber), 15g protein.

Tofu Salad

Ingredients

Directions

Nutrition Facts

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