Time 25m Yield 4 servings. Number Of Ingredients 14 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.
Time 1h20m Yield 4 Number Of Ingredients 10 Steps:
In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator. Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside. Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.
Time 10m Yield 2 Number Of Ingredients 5 Steps:
Stir tofu, green onions, sesame oil, soy sauce, and rice vinegar together with a spoon.
Time 30m Yield 4 Number Of Ingredients 14 Steps:
Press the tofu (just wrap the tofu in a clean towel and apply a steady weight to squeeze out the moisture). This step is optional, but your tofu will be tastier if you do. Mix all the tofu marinade ingredients in a mixing bowl (soy sauce, vinegar, maple syrup, garlic powder, and onion powder) until well combined. Incorporate the tofu cubes and let them marinate covered in the fridge for at least 15 minutes. If you let them marinate for a longer period of time, they will have a more intense flavor. Drain the tofu but don’t discard the marinade. Set aside. Heat the oil in a skillet and sautée the tofu over medium-high heat until golden brown, stirring occasionally. Pour the marinade liquid into a bowl with the cornstarch and mix until well combined. Pour the sauce into the skillet you had the tofu and cook until it thickens. Set aside. To assemble the tofu salad, add the lettuce, cherry tomatoes, corn kernels, and avocado, and sesame seeds to a large mixing bowl. Then add the cooked marinated tofu, pour the dressing over the top, and toss it together. Serve your tofu salad immediately. Best when fresh, keep the leftovers in an airtight container in the fridge for 1-2 days (dressing separate from the salad).
Yield Makes 4 servings Number Of Ingredients 10 Steps:
Finely mash tofu with a fork in a bowl, then let drain in a sieve set over another bowl, about 15 minutes (discard liquid). While tofu drains, whisk together mayonnaise, lemon juice, turmeric, and mustard in bowl, then stir in tofu, celery, chives, salt, and pepper.
Time 20m Yield 6 Number Of Ingredients 12 Steps:
Cut watercress into 1 1/2-inch lengths. Combine with tofu, bean sprouts, grape tomatoes, tuna, and green onion in a large bowl. Mix shoyu, olive oil, sugar, sesame seeds, ginger, and garlic together in a bowl. Drizzle dressing over salad (a little goes a long way) and toss before serving.
More about “quick and easy tofu salad recipes”
Time 2h30m Yield 6 serving(s) Number Of Ingredients 20 Steps:
Combine marinade ingredients in a large bowl. Cut the tofu into 1/2 inch cubes and add it along with the salad veggies into the marinade. Stir gently. Cover and let marinade at room temperature for at least two hours. You can prepare this a few days in advance, in which case just keep it in the fridge. Serve cold or at room temperature, sprinkled with all or some of the toppings.
