Tofu Salad

Total Time Prep: 15 min. + marinating. Cook: 10 min.
Yield 4 servings
Test Kitchen Approved
To make the tofu extra crispy in this tofu salad recipe, we recommend draining some of the liquid and cooking it in a generous amount of oil at high heat. It takes a little extra time, but it's worth it! —Taste of Home Test Kitchen

Ingredients

  • 1 package (16 ounces) extra-firm tofu, cut into 1-inch cubes
  • 1/4 cup rice vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons Sriracha chili sauce or 2 teaspoons hot pepper sauce
  • 2 tablespoons creamy peanut butter
  • 1/4 teaspoon ground ginger
  • 2 tablespoons canola oil
  • 6 cups torn romaine
  • 2 medium carrots, shredded
  • 1 medium ripe avocado, peeled and sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons sesame seeds, toasted

Directions

  1. 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, chili sauce, 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 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.

Nutrition Facts

2 cups: 414 calories, 31g fat (4g saturated fat), 0 cholesterol, 1129mg sodium, 24g carbohydrate (12g sugars, 7g fiber), 15g protein.

To make the tofu extra crispy in this tofu salad recipe, we recommend draining some of the liquid and cooking it in a generous amount of oil at high heat. It takes a little extra time, but it's worth it! —Taste of Home Test Kitchen
Recipe Creator

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