Seared Sesame Tofu with Asian Salad
Crisp, golden, and protein-packed, this Seared Sesame Tofu with Asian Salad is as vibrant in flavor as it is in presentation. Perfectly marinated tofu is coated in a delicate layer of sesame seeds and cornstarch, then pan-seared to achieve a satisfying crunch. Paired with a refreshing medley of mixed greens, shredded carrots, julienned cucumber, and red bell pepper, this dish is elevated with a zesty sesame vinaigrette featuring rice vinegar, lime juice, and a hint of honey. Ready in just 30 minutes, this recipe is a healthy, gluten-free, and plant-based meal that’s perfect for weeknight dinners or elegant entertaining. With bold Asian-inspired flavors and crisp textures, this salad is sure to become a favorite in your repertoire.
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Recipe Information
Ingredients
- 400 grams Extra firm tofu
- 3 tablespoons Soy sauce
- 4 tablespoons Sesame seeds
- 2 tablespoons Cornstarch
- 2 tablespoons Vegetable oil
- 150 grams Mixed greens
- 1 cup Shredded carrots
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, thinly sliced
- 2 stalks Green onion, chopped
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Honey
- 1 tablespoon Lime juice
- 1 clove Garlic, minced
- 1 teaspoon Fresh ginger, grated
Instructions
Press the tofu: Wrap the block of tofu in a clean kitchen towel or paper towels and place a heavy object on top to press out excess water. Let it sit for at least 15 minutes.
Slice the pressed tofu into 1-inch cubes and place in a shallow dish.
In a small bowl, whisk together 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Pour the mixture over the tofu and let it marinate for 10 minutes, flipping the pieces halfway through.
On a plate, mix the sesame seeds and cornstarch. Dredge each tofu cube in the mixture, coating all sides evenly.
Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu in a single layer, searing each side for 2-3 minutes until golden brown and crispy. Remove the tofu from the skillet and set aside.
In a large bowl, combine the mixed greens, shredded carrots, julienned cucumber, sliced red bell pepper, chopped green onions, and cilantro.
In a small bowl, whisk together the rice vinegar, honey, lime juice, minced garlic, grated ginger, and the remaining 1 tablespoon of soy sauce to make the sesame vinaigrette.
Drizzle the sesame vinaigrette over the salad and toss to combine.
Divide the salad among serving plates and top with the seared sesame tofu cubes.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1970 mg | 86% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 35.8 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2923 mg | 225% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2520 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
