HOW TO MAKE TOFU SALAD RECIPES

TOFU SALAD RECIPE | ALLRECIPES

Tofu Salad Recipe | Allrecipes image

This salad has tofu, snow peas, ginger and garlic!

Provided by JeanieMomof3

Categories Salad Vegetable Salad Recipes

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 2 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon sweet chili sauce
½ teaspoon grated fresh ginger root
2 cloves garlic, crushed
1 tablespoon dark soy sauce
1 tablespoon sesame oil
½ (16 ounce) package extra-firm tofu, drained and diced
1 cup snow peas, trimmed
2 small carrots, grated
1 cup finely shredded red cabbage
2 tablespoons chopped peanuts

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.

Nutrition Facts : Calories 144.6 calories, CarbohydrateContent 10.1 g, FatContent 9.1 g, FiberContent 2.7 g, ProteinContent 8.2 g, SaturatedFatContent 1.1 g, SodiumContent 295.3 mg, SugarContent 4.7 g

TOFU SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Tofu Salad Recipe: How to Make It - Taste of Home 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

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 14

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

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, FatContent 31g fat (4g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1129mg sodium, CarbohydrateContent 24g carbohydrate (12g sugars, FiberContent 7g fiber), ProteinContent 15g protein.

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