CHOPPED SALAD WITH SEASONED TOFU STRIPS
I like to serve baked seasoned tofu strips warm on top of the salad. They are delicious cold, too; it is worth making up a separate batch for the refrigerator. If you have an assortment of leftover vegetables, throw them in here!
Provided by Martha Rose Shulman
Categories lunch, salads and dressings
Time 30m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Marinate the tofu: combine the soy sauce, mirin, rice vinegar, ginger and sugar in a 2-quart bowl. Whisk in the sesame oil and combine well. Drain the tofu and pat dry with paper towels. Slice into 1/3-inch thick slabs and cut the slabs in half lengthwise to get strips approximately 1/3 inch thick by 3/4 inch wide. Blot each strip with paper towels. Add to the bowl with the marinade and gently toss to coat. Cover and refrigerate for 15 minutes to an hour, or for up to a day.
- Meanwhile, heat the oven to 375 degrees and line a baking sheet with parchment. Lift the tofu out of the marinade and arrange the pieces on the parchment-covered baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat.
- In a large bowl, combine all of the salad ingredients. Whisk together the dressing ingredients and toss with the salad. If desired, transfer to a platter. Garnish with the tofu strips and serve.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 20 grams, Carbohydrate 21 grams, Fat 26 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 947 milligrams, Sugar 8 grams
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Kalungi Shillah
[email protected]I'm not a vegetarian, but I'm always looking for ways to incorporate more plant-based meals into my diet. This salad was a great option!
Dammi Bhai
[email protected]This salad was a great way to use up leftover tofu. I had some grilled tofu that I chopped up and added to the salad. It was delicious!
Toluwalase Mojeed
[email protected]I'm allergic to tofu, so I used tempeh instead. It worked out great!
Momin Chandio
[email protected]This recipe was a bit too complicated for me. I ended up just using a store-bought dressing.
Huzeyfa Abduletif
[email protected]The dressing for this salad was amazing! I used it on other salads throughout the week.
Buzayehu Yegletu
[email protected]This salad was a bit bland for my taste. I think it could have used some more seasoning. But the tofu was cooked perfectly.
Jahovah Rocky
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I usually add some extra veggies to the salad, like cucumber and bell pepper.
Maxwell Chidzvokorera
[email protected]This salad was so refreshing and delicious. The seasoned tofu strips added a nice crunch and the dressing was the perfect balance of tangy and sweet.
AashikAasHi 2000
[email protected]I followed the recipe exactly and it turned out perfectly. The tofu was crispy and the salad was fresh and flavorful. I'll definitely be making this again.
Praise
[email protected]5 stars! This chopped salad with seasoned tofu strips was a hit at my dinner party. Everyone loved the combination of flavors and textures.
Jocelyn Avilez
[email protected]I'm not usually a fan of tofu, but this recipe changed my mind. The seasoned tofu strips were the perfect addition to this chopped salad. It added a protein boost and a ton of flavor.
Tyler Baron
[email protected]This chopped salad with seasoned tofu strips was an explosion of flavors! The tofu was crispy and flavorful, and the dressing was tangy and refreshing. Such a great lunch option!