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Tofu Salad

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

By Taste Of Home Editorial Team

Recipe by Test Kitchen, Milwaukee, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 09, 2024

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

TEST KITCHEN APPROVED

Tofu Salad

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Yield:4 servings
Prep:15 min
Cook:10 min
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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
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Directions

  1. <div data-original-title="" title="">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, chili sauce, 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.</div><div data-original-title="" title=""> In a large skillet, heat 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.</div> 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.
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