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Tofu Salad

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
  • Total Time
    Prep: 15 min. + marinating. Cook: 10 min.
  • Makes
    4 servings

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

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

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