Best 4 Tofu And Herb Salad With Sesame Recipes

**Tofu and Herb Salad with Sesame: A Symphony of Flavors**

Immerse yourself in a culinary journey with our tantalizing tofu and herb salad with sesame, a delightful fusion of textures and flavors. This invigorating salad features tender tofu, a versatile plant-based protein, complemented by a vibrant medley of fresh herbs. The aromatic sesame dressing adds a nutty touch, while the optional addition of crunchy vegetables and tangy citrus fruits elevates the dish to a symphony of flavors.

In addition to the main tofu and herb salad recipe, we offer a treasure trove of variations to suit diverse preferences and dietary needs. From a zesty lemon-tahini dressing to a creamy avocado-based dressing, these variations cater to a wide range of palates. For those seeking a vegan option, we provide a dairy-free alternative to the creamy avocado dressing.

Moreover, we unveil a delectable sesame-crusted tofu recipe, a perfect appetizer or snack. These crispy tofu bites, coated in a flavorful sesame crust, are sure to tantalize your taste buds.

Embark on this culinary adventure and discover the versatility of tofu, the endless possibilities of herbs, and the transformative power of a well-crafted dressing. Let your kitchen become a symphony of flavors with our tofu and herb salad with sesame, a dish that promises to delight and satisfy.

Let's cook with our recipes!

SESAME TOFU SALAD

Sesame Tofu Salad image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h30m

Yield 2 to 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar, plus more if needed
2 tablespoons minced fresh ginger
2 tablespoons brown sugar, plus more if needed
3/4 teaspoon toasted sesame oil
Pinch red pepper flakes
2 cloves garlic, minced
2/3 cup plus 2 tablespoons olive oil
One 14-ounce package extra-firm tofu, cut into cubes
2 tablespoons sesame seeds
One 10-ounce package mixed greens
1 cup red grape tomatoes, halved
1/2 red onion, very thinly sliced
One 11-ounce can mandarin oranges, drained

Steps:

To make the dressing: Put the soy sauce, vinegar, ginger, brown sugar, sesame oil, red pepper flakes, garlic and 2/3 cup of the olive oil into a blender. Blend until completely emulsified. Taste the dressing and adjust to your taste, adding more vinegar or sugar as needed. Pour half of the dressing into a jar and refrigerate for the salad.
Put the tofu cubes into a bowl and pour over the remaining dressing. Cover and refrigerate for at least an hour.
Remove the tofu from the dressing and pat dry. Heat the remaining 2 tablespoons olive oil in a nonstick skillet over medium-high heat. Cook the tofu on all sides until nicely browned and crisp, about 10 minutes. Toss in the sesame seeds and cook for another minute. Remove to a paper towel-lined plate.
To assemble the salad, put the mixed greens, halved tomatoes and sliced onion in a large bowl. Pour on half the remaining dressing, reserving the rest for later use. Toss to coat. Arrange the tofu and mandarin oranges all over the greens. Serve immediately.

SESAME BEEF AND TOFU WITH EDAMAME SALAD

Sesame Beef and Tofu with Edamame Salad image

This is a protein packed dinner! This Sesame Beef and Tofu salad provide the daily recommended amount of protein while remaining under 500 calories per serving. It doesn't skip out of flavor either. The marinade and dressing contain ginger, garlic and fish sauce all which have bold and fragrant flavors. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil, plus more for brushing
2 tablespoons fish sauce
2 tablespoons grated peeled fresh ginger
3 cloves garlic, grated
1 pound skirt steak, sliced into 1/2-inch-thick strips
3 tablespoons seasoned rice vinegar
3/4 cup frozen shelled edamame
1 12-ounce package broccoli slaw
2 Persian cucumbers, thinly sliced
1/4 cup sesame seeds
1 14-ounce package extra-firm tofu, drained, patted dry and sliced lengthwise into 4 pieces
1/2 cup roughly chopped fresh cilantro and/or mint

Steps:

Whisk the vegetable oil with the fish sauce, ginger and garlic in a large bowl; transfer 2 tablespoons to a large resealable plastic bag and add the steak. Turn to coat, then set aside to marinate, 10 minutes. Whisk the rice vinegar into the bowl with the remaining marinade; set aside.
Meanwhile, microwave the edamame as the label directs. Add the edamame, broccoli slaw and cucumbers to the bowl with the vinegar mixture; toss to coat, then set aside.
Preheat a grill pan over medium heat and brush with vegetable oil. Sprinkle the sesame seeds over the steak and toss to coat, pressing to adhere. Grill the steak and tofu until the steak is just cooked through and the tofu is marked, about 4 minutes per side for each. Top each serving of the vegetable mixture with a piece of tofu, some steak and the herbs.

Nutrition Facts : Calories 490, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 79 milligrams, Sodium 998 milligrams, Carbohydrate 20 grams, Fiber 7 grams, Protein 43 grams, Sugar 7 grams

TOFU SALAD WITH SESAME PONZU DRESSING

Tofu Salad with Sesame Ponzu Dressing image

This easy Japanese Tofu Salad with Sesame Ponzu Dressing is a refreshing salad with leafy greens, tofu, corn, wakame seaweed, and fragrant Japanese herb - shiso leaves. You'll love the tangy ponzu sauce too. It is super easy to make and goes well with many Japanese and Asian dishes. So make a big batch!

Provided by Namiko Chen

Categories Condiments Salad

Time 15m

Number Of Ingredients 12

Ingredients

½-1 red leaf lettuce ((rinsed and pat dry))
½ block soft/silken tofu (kinugoshi dofu) ((drained))
1 Tbsp dried wakame seaweed
¼ cup frozen or canned corn ((optional))
8 cherry tomatoes ((halved, optional))
5 shiso leaves (perilla/ooba) ((optional))
3 Tbsp Ponzu
1 Tbsp soy sauce
1 Tbsp roasted sesame oil
⅛ tsp kosher salt (Diamond Crystal; use half for table salt)
½ Tbsp toasted white sesame seeds
⅛ tsp yuzu kosho (Japanese citrus chili paste) (optional and more for spicy taste)

Steps:

Gather all the ingredients.
Put dried wakame seaweed in water to rehydrate for 10 minutes. Once wakame is soft and tender, squeeze water out and set aside.
In a small bowl, combine 3 Tbsp Ponzu, 1 Tbsp soy sauce, 1 Tbsp sesame oil, and ⅛ tsp Kosher salt.
Add ½ Tbsp white sesame seeds and ⅛ tsp Yuzu Kosho (optional and more for spicy taste). Whisk all together.
Stack shiso leaves and cut into julienned strips.
Cut the tofu into small cubes.
Cut the lettuce into bite size pieces and place on the serving platter. Top with corn kernels and cherry tomatoes.
Place the tofu, wakame seaweed, and shiso leaves.
When ready to serve, drizzle the dressings and put some remaining on the small cup/bowl.

Nutrition Facts : Calories 149 kcal, Carbohydrate 13 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Sodium 583 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving

SPINACH AND TOFU SALAD

Spinach and Tofu Salad image

Here's a spinach salad that takes cues from Japan and is hearty enough to be a main course. Try to find crisp, medium curly-leaf spinach, which will hold up when dressed. (Baby spinach leaves will surely wilt.) Other sturdy greens - such as mizuna, curly endive or Napa cabbage - can stand in for spinach, or you can combine several kinds of greens.

Provided by David Tanis

Categories dinner, lunch, salads and dressings, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 24

Ingredients

1/2 pound firm tofu
1/4 cup soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice wine vinegar
1 tablespoon sake
1 tablespoon brown sugar
1 teaspoon grated ginger
Pinch of cayenne
8 ounces medium spinach leaves
2 tablespoons lime or lemon juice
2 teaspoons brown sugar
1 tablespoon toasted sesame oil
3 tablespoons vegetable oil
1 tablespoon soy sauce
2 tablespoons white or red miso
1/2 teaspoon grated garlic (from about 2 to 3 cloves)
1 teaspoon grated ginger (from a peeled 1-inch piece)
1 cup chopped cucumber
1 cup thinly sliced daikon radish
1 cup frozen edamame, thawed
1 teaspoon sesame seeds
2 tablespoons pumpkin seeds
2 tablespoons roasted peanuts
Pinch of kosher salt or flaky sea salt

Steps:

Heat oven to 375 degrees. Slice tofu into 1-inch-by-2-inch pieces about 1/4-inch thick and place in a deep bowl or on a platter.
Make the marinade: In a medium bowl, whisk together soy sauce, sesame oil, vinegar, sake, brown sugar, ginger and cayenne. Pour marinade over tofu slices to coat well. Leave in marinade for at least 15 minutes. (You may marinate the tofu up to 24 hours in advance.)
While the tofu marinates, pick over spinach leaves and remove any tough stems. Swish the spinach in a deep bowl of cold water. Lift leaves from water into a colander. If you see any sand in the water, repeat up to 3 times, using fresh water each time. Drain well and dry spinach, then wrap in a kitchen towel and refrigerate until ready to use. (You may wash the spinach up to 24 hours in advance.)
Make the dressing: In a small bowl, whisk together lime juice, brown sugar, sesame oil, vegetable oil, soy sauce, miso, garlic and ginger.
Line a baking sheet with parchment paper, and arrange the tofu pieces in a single layer. Spoon remaining marinade over tofu. Bake, uncovered, for 15 to 20 minutes, until slightly crisped. Remove and leave at room temperature.
To make the salad, arrange spinach in a low, wide salad bowl or on a deep platter. Scatter cucumber, daikon and edamame over spinach, then sprinkle with sesame seeds, pumpkin seeds and peanuts. Tuck slices of tofu here and there.
Sprinkle a pinch of salt over everything, then drizzle salad with dressing and serve.

Tips:

For a more flavorful tofu, marinate it in a mixture of soy sauce, garlic, and ginger for at least 30 minutes before cooking.
To get crispy tofu, pan-fry it over medium-high heat until golden brown and slightly charred.
To make a simple sesame dressing, whisk together sesame oil, rice vinegar, soy sauce, honey, and a pinch of salt and pepper.
For a more substantial salad, add cooked quinoa, brown rice, or lentils.
For a vegetarian protein boost, add chickpeas, black beans, or edamame.
To add more color and crunch, top the salad with sliced almonds, chopped carrots, or a sprinkle of sesame seeds.

Conclusion:

This tofu and herb salad is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with protein, fiber, and healthy fats, and it is also low in calories and carbohydrates. The sesame dressing adds a delicious nutty flavor to the salad, and the fresh herbs add a pop of color and freshness. This salad is also very versatile, so you can easily customize it to your own liking.