Best 5 Spicy Tofu Salad Recipes

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Welcome to a culinary journey where taste buds awaken and flavors dance in harmony! Indulge in a tantalizing adventure with our Spicy Tofu Salad, a symphony of textures and tastes that will leave you craving more. Get ready to embark on a flavor expedition, where each ingredient brings its unique charm to create a delectable masterpiece. We'll introduce you to three variations of this dish: the Classic Spicy Tofu Salad, a harmonious blend of flavors; the Crunchy Spicy Tofu Salad, a symphony of textures; and the tangy Thai Spicy Tofu Salad, a burst of Southeast Asian zest. Prepare to elevate your taste buds and savor the delightful harmony of spicy, tangy, and refreshing flavors in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

SKILLET SOBA, BAKED TOFU AND GREEN BEAN SALAD WITH SPICY DRESSING



Skillet Soba, Baked Tofu and Green Bean Salad With Spicy Dressing image

You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings

Time 45m

Yield Serves 6

Number Of Ingredients 20

1/2 pound tofu
1 tablespoon low-sodium soy sauce
1 teaspoon minced ginger
1 garlic clove, minced
1 teaspoon agave nectar
1 tablespoon canola, rice bran oil or grape seed oil
1 teaspoon dark sesame oil
1/2 pound green beans, trimmed and cut into 1-inch lengths (about 2 cups)
Salt to taste
3/4 pound soba noodles
1/4 cup dark sesame oil
1 tablespoon of the tofu marinade
2 tablespoons rice vinegar
1 garlic clove, minced or pureed
2 teaspoons minced ginger
1/2 teaspoon hot chile oil or 1/8 to 1/4 teaspoon cayenne pepper (to taste)
1 tablespoon soy sauce
1/3 cup buttermilk
1/4 to 1/2 cup chopped cilantro (to taste)
1 tablespoon lightly toasted sesame seeds or black sesame seeds

Steps:

  • Make the baked tofu: Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat the tofu dry with paper towels and cut into dominoes, about 1/3 inch thick. In a large, wide bowl whisk together all of the marinade ingredients for the tofu. Pat each piece of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the 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 and keep warm.
  • Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste and the green beans. Boil 5 minutes and using a slotted spoon or skimmer, transfer to a bowl of cold water and drain. Set aside.
  • Bring the water back to a boil. Add the soba gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that the noodles don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with 2 tablespoons of the sesame oil. (If using rice noodles, boil 5 to 6 minutes without adding the water, until cooked al dente).
  • Whisk together 1 tablespoon of the tofu marinade, the rice vinegar, garlic, ginger, hot chile oil or cayenne, soy sauce, remaining sesame oil and buttermilk. Pour over the noodles, add the beans, tofu and cilantro, and gently toss together.
  • Heat a wide skillet over medium-high heat and add the noodle salad. Toss in the pan until heated through and serve.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 15 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 715 milligrams, Sugar 3 grams, TransFat 0 grams

TOFU AND SPINACH SALAD SPICY MISO DRESSING



Tofu and Spinach Salad Spicy Miso Dressing image

Provided by Ming Tsai

Categories     appetizer

Number Of Ingredients 13

1/4 cup rice wine vinegar
1 tablespoon thin soy sauce
2 tablespoons light miso paste
1 tablespoon sambal oelek
1/2 tablespoon sugar
2 tablespoons chopped gari (pickled ginger) Save 4 pieces for garnish.
1 teaspoon sesame oil
1/2 cup canola oil
1/2 cup chopped scallion greens
Salt and white pepper to taste
3 cups spinach chiffonade
1 package soft tofu (homemade or store bought), cut into 1/4- inch slices
1 tablespoon toasted sesame seeds for garnish

Steps:

  • In a blender cup, add vinegar, soy sauce, miso, sambal oelek, sugar and gari. Blend until smooth. Slowly drizzle in both oils. Check for seasoning. Pour dressing into a bowl and fold in scallions. Toss the spinach with the dressing.
  • Plating: Place a ring mold in the center of a plate. Make a napoleon by alternating layers of tofu and spinach. Remove ring and drizzle with more dressing. Garnish with gari and sesame seeds.

SPICY TOFU SALAD BOWL



Spicy Tofu Salad Bowl image

When it's too hot or when I don't feel like cooking, I'll make this quick healthy bowl. Sometimes I just eat it as a salad without rice and sometimes I mix a spoonful of the spicy paste with the steam rice and eat it.

Provided by tamzie

Categories     Salad     Green Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 10

3 green onions, chopped
2 tablespoons soy sauce
2 tablespoons toasted sesame seeds
1 ½ teaspoons Korean chile pepper powder, or to taste
1 teaspoon white sugar
½ teaspoon toasted Asian sesame oil
1 ½ cups steamed Japanese rice
½ head of romaine lettuce (heart only), torn into bite-size pieces
½ cucumber - peeled, seeded, and chopped
1 (12 ounce) package tofu, sliced

Steps:

  • Mix green onions, soy sauce, sesame seeds, Korean red pepper powder, sugar, and sesame oil together in a bowl until evenly combined.
  • Place rice in a serving bowl. Toss lettuce and cucumber together and place onto rice. Arrange tofu over lettuce and cucumber. Drizzle sesame mixture over tofu to taste.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 23.7 g, Fat 7.2 g, Fiber 1.9 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 471.8 mg, Sugar 2.2 g

SPICY TOFU SALAD



Spicy Tofu Salad image

Make and share this Spicy Tofu Salad recipe from Food.com.

Provided by Latchy

Categories     Soy/Tofu

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

750 g tofu, drained
1 small red Spanish onion
1 carrot
1 green pepper
2 tablespoons peanuts, chopped
2 small fresh red chilies, finely chopped
1/4 cup lime juice
2 tablespoons brown sugar
1 tablespoon fish sauce
1 stalk fresh lemongrass, finely sliced (white pat)

Steps:

  • Cut tofu into 1cm cubes.
  • Cut onion in half then into fine slices.
  • Cut carrot and pepper into fine strips.
  • Combine tofu, onion, carrot, pepper and dressing in bowl, mix well.
  • Cover and refrigerate for at least 3 hours.
  • Serve salad sprinkled with peanuts.
  • DRESSING: Combine chillies, juice, sugar and lemon grass in jar and shake well.

Nutrition Facts : Calories 131.6, Fat 6.2, SaturatedFat 0.9, Sodium 253.2, Carbohydrate 12.3, Fiber 1.5, Sugar 7.8, Protein 9.7

SPICY, CRISP TOFU ON MINT-AVOCADO SALAD



Spicy, Crisp Tofu on Mint-Avocado Salad image

A study in contrasts, this dish has both crunchy and smooth textures, as well as hot and cool flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 11

1 package regular tofu, firm or extra-firm, drained
1/3 cup spicy Asian chile sauce, plus 1/2 teaspoon for dressing
1/2 teaspoon grated orange zest
2 tablespoons fresh orange juice
2 tablespoons extra-virgin olive oil
Coarse salt
1 cup panko
3 tablespoons canola oil
2 heads butterhead lettuce, washed, dried, and torn into bite-size pieces
1 cup fresh whole mint leaves
1 avocado, halved, pitted, peeled, and thinly sliced lengthwise

Steps:

  • Cut the tofu in half horizontally (slicing parallel to work surface). Keep the tofu stacked; cut crosswise in half to make 4 rectangles. Cut each rectangle into 2 triangles. Press).
  • In a large bowl whisk together 1/2 teaspoon chili sauce, orange zest, orange juice, and olive oil. Season the mixture with salt to taste. Set aside.
  • Pour the remaining 1/3 cup chile sauce into a shallow bowl. Place the panko in a separate shallow bowl. Piece by piece, gently coat the tofu in the chile sauce and then the panko, patting it on each piece to coat.
  • In a large, nonstick skillet, heat half the canola oil over medium heat. Gently place half the tofu in skillet. Pan-fry the tofu, turning once, until outsides are crisp and brown, about 3 minutes per side. Remove from heat. Repeat the process with remaining oil and tofu.
  • Add lettuce and mint to bowl with dressing; toss to coat. Place equal mounds of salad in center of four plates; fan avocado slices on top. Arrange 2 tofu triangles next to the avocado and serve immediately.

Nutrition Facts : Calories 471 g, Fat 34 g, Fiber 7 g, Protein 19 g

Tips:

  • Use extra firm tofu for the best texture. Extra firm tofu holds its shape better when cooked, making it ideal for salads.
  • Press the tofu before cooking. This helps to remove excess moisture and results in a firmer, more flavorful tofu.
  • Pan-fry the tofu until it is golden brown and crispy. This adds a delicious flavor and texture to the tofu.
  • Use a variety of vegetables in your salad. This will add color, texture, and flavor to the dish.
  • Add a flavorful dressing to your salad. This will help to tie all of the ingredients together and make the salad more enjoyable.

Conclusion:

Spicy tofu salad is a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or as a snack. It is packed with protein, fiber, and vitamins, and is a great way to get your daily dose of vegetables. With its spicy, savory, and slightly sweet flavor, this salad is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this spicy tofu salad a try. You won't be disappointed!

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