Tofu Salad With Chive Ginger Oil Food

TOFU SALAD (CREAMY DRESSING)

Steps:

• To a small bowl add all ingredients and whisk till well combined.
• To a small bowl add all ingredients and whisk till well combined.
• Check out our pan-fried tofu recipe linked in the ingredients list. It takes 15 minutes to make. While it cooks, you can prep the veggies.
• To a large salad bowl, add chopped lettuce, corn, chopped cucumber (I like to keep the peel on), thinly sliced green onions, and cherry or plum tomatoes cut in half (if using larger tomatoes, cut them in half first, then slice them into wedges).We don't add the avocado just yet, or it'll get mushy and turn brown.
• Add the pan-fried tofu on top, then add about half of the dressing. We are making this with tahini dressing, but you can really use your favorite dressing for this tofu salad.
• Mix the salad until everything is well coated in the dressing. Then add thinly sliced or diced avocado. Give it another mix, taste, adjust for salt, and serve immediately.Serve the remaining dressing on the side for people to add as they like.

TOFU SALAD

Steps:

• 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, sriracha, 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. In a large skillet, heat canola 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. 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.

TOFU SALAD

Steps:

• In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.
• Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.
• Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.

JAPANESE TOFU SALAD

Steps:

• Place tofu between two plates, and weigh down with a heavy book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes.
• Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl. Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden; stir into the soy sauce mixture.
• Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro. Pour in the dressing and toss to coat. Garnish with a sprinkle of sesame seeds.

SPINACH AND TOFU SALAD

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.

CHILE AND GINGER-FRIED TOFU SALAD WITH KALE

Steps:

• Arrange the tofu on a plate or baking sheet. In a blender, combine the soy sauce, chile sauce, chile halves, cilantro, garlic, and ginger; puree until smooth.
• Using a pastry brush, coat the tofu on both sides with two-thirds of the chile mixture (reserve the rest for serving). Cover with plastic wrap and refrigerate for at least 1 hour and up to 6 hours.
• Fill a 12-inch skillet with ½ inch of peanut oil and heat it over medium-high heat. Dip the slabs of tofu in the cornstarch, coating both sides, and tap off the excess.
• Working in batches, add the tofu to the hot oil and cook, turning it over once, until it is golden brown, 1 to 2 minutes per side. Transfer the tofu to a paper-towel-lined plate to drain off the excess oil.
• In a large bowl, toss the kale with the olive oil and fine sea salt to taste. Add the tofu and toss. Some of the kale will wilt, which is what you want. Serve hot, topped with sliced scallions and cilantro leaves, and with the reserved chile marinade alongside for drizzling.