Sesame Tofu Salad

Makes 2 - 4

Ratings

Directions for: Sesame Tofu Salad

Ingredients

1/4 cup {58 g}

low-sodium soy sauce

1/4 cup {60 g}

rice wine vinegar, plus more if needed

2 TBL {7.5 g}

fresh ginger, minced

2 TBL {25 g}

brown sugar, plus more if needed

3/4 tsp {3.4 g}

toasted sesame oil

1 pinch

red pepper flakes

{6 g} 2

cloves garlic, minced

(2/3 cup+2 TBL){187 ml {171 g}}

olive oil

1 (14-oz) package extra-firm tofu, cut into cubes

2 TBL {19 g}

sesame seeds

1 (10-oz) package mixed greens

1 cup {149 g}

red grape tomatoes, halved

{19 g} 1/2

red onion, very thinly sliced

1 (11-oz) can mandarin oranges, drained Directions

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.

Source

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