Crunchy Sesame Tofu Salad
If you’re looking for a vibrant, satisfying dish that combines textures and flavors in a way that will leave you craving more, look no further than this Crunchy Sesame Tofu Salad. This salad is not only a feast for the eyes but also a nourishing blend of fresh ingredients that come together to create a delightful meal. With crispy tofu, colorful vegetables, and a zesty dressing, this salad is perfect for any occasion, whether it’s a light lunch or a side dish for dinner.
Why It Deserves a Spot
This Crunchy Sesame Tofu Salad deserves a spot on your table for several reasons. First and foremost, it’s packed with protein from the tofu and edamame, making it a filling option for anyone. The combination of fresh veggies adds a satisfying crunch, while the zesty dressing ties it all together with a burst of flavor. It’s a versatile dish that can be enjoyed on its own or paired with other favorites. Plus, it’s easy to prepare, making it a great choice for busy weeknights or meal prep!
The Ingredient Lineup
To create this delicious Crunchy Sesame Tofu Salad, you will need the following ingredients:
- 1 block extra firm tofu, pressed for at least 20 minutes
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp cornstarch
- 1 tbsp sesame seeds
- ½ tsp garlic powder
- ¼ cup freshly squeezed orange juice
- â…“ cup avocado oil
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp smooth dijon mustard, or yellow mustard
- 1 tbsp agave nectar
- ½ tsp sea salt
- 1 cup shelled edamame, also called mukimame
- 3 cups finely chopped or shredded cabbage, about ½ of a medium-sized cabbage
- 2 carrots, shredded
- 1 red bell pepper, stem and seeds removed, thinly sliced
- 1 bunch of fresh cilantro, leaves and stems chopped (about ½ cup chopped)
- Salt, to taste
- 2 tbsp sesame seeds, for garnish
Setup & Equipment
Before you dive into making this salad, gather the following tools:
- Large mixing bowl for tossing the salad
- Medium-sized bowl for the dressing
- Cutting board and sharp knife for chopping vegetables
- Frying pan or skillet for cooking the tofu
- Spatula for flipping the tofu
- Measuring cups and spoons for accuracy
Crunchy Sesame Tofu Salad: How It’s Done
Step 1: Prepare the Tofu
Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for at least 20 minutes. Once pressed, cut the tofu into bite-sized cubes.
Step 2: Season the Tofu
In a mixing bowl, combine the soy sauce, toasted sesame oil, cornstarch, garlic powder, and sesame seeds. Add the tofu cubes and gently toss until they are evenly coated.
Step 3: Cook the Tofu
Heat a non-stick frying pan over medium-high heat and add a splash of avocado oil. Once hot, add the tofu cubes in a single layer. Cook for about 5-7 minutes on each side or until golden brown and crispy. Remove from heat and set aside.
Step 4: Make the Dressing
In a medium bowl, whisk together the freshly squeezed orange juice, avocado oil, sesame oil, rice vinegar, dijon mustard, agave nectar, and sea salt until well combined. Taste and adjust seasoning if necessary.
Step 5: Assemble the Salad
In a large mixing bowl, combine the finely chopped cabbage, shredded carrots, sliced red bell pepper, and shelled edamame. Add the cooked tofu cubes and pour the dressing over the salad. Toss gently until all ingredients are well coated.
Step 6: Garnish and Serve
Transfer the salad to a serving dish and sprinkle with chopped cilantro and additional sesame seeds for garnish. Serve immediately for the best texture, or chill in the refrigerator for 30 minutes for flavors to meld.
Allergy-Friendly Substitutes
If you have any dietary restrictions or allergies, consider these substitutes to customize your Crunchy Sesame Tofu Salad:
- Replace soy sauce with tamari for a gluten-free option.
- Use maple syrup instead of agave nectar for a different sweetener.
- Substitute rice vinegar with apple cider vinegar if needed.
- For a nut-free option, ensure your oil choices are nut-free and consider using sunflower oil.
Easy-to-Miss Gotchas
When preparing this Crunchy Sesame Tofu Salad, keep these tips in mind to ensure the best results:
- Pressing the tofu is crucial. This step helps achieve that desired crispiness. Don’t skip it!
- Be sure to toss the salad gently to avoid breaking up the tofu.
- Adjust the dressing to your taste; you can add more citrus or sweetness depending on your preference.
- Freshly squeezed orange juice really makes a difference in flavor, so avoid using bottled juice if possible.
Freezer-Friendly Notes
This Crunchy Sesame Tofu Salad is best enjoyed fresh, but you can make ahead of time. Here are some tips for freezing:
- Freezing the entire salad is not recommended, as the texture of the vegetables will change. Instead, freeze the cooked tofu separately.
- Store the tofu in an airtight container and freeze for up to 2 months.
- Thaw the tofu in the refrigerator when ready to use, then reheat in a pan before serving.
Handy Q&A
Can I make this salad ahead of time?
Yes! You can prepare the ingredients in advance and store them separately. Combine everything just before serving for the freshest taste.
What can I serve with this salad?
This Crunchy Sesame Tofu Salad pairs well with brown rice, quinoa, or can be served as a side dish alongside grilled proteins.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad may lose some crunch over time, but it’s still delicious!
Can I add other vegetables?
Absolutely! Feel free to add any of your favorite veggies like cucumbers, radishes, or snap peas for added crunch and flavor.
Final Thoughts
This Crunchy Sesame Tofu Salad is a delightful combination of flavors and textures that’s sure to please everyone at the table. With its crispy tofu, fresh vegetables, and zesty dressing, it’s a dish that celebrates wholesome ingredients while providing a satisfying meal. Whether you’re enjoying it as a standalone dish or as part of a larger spread, it’s bound to become a favorite in your recipe rotation. So grab your ingredients, roll up your sleeves, and get ready to whip up a vibrant salad that’s not only delicious but also nourishing! Enjoy!
Crunchy Sesame Tofu Salad
Ingredients
Equipment
Method
- Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for at least 20 minutes. Once pressed, cut the tofu into bite-sized cubes.
- In a mixing bowl, combine the soy sauce, toasted sesame oil, cornstarch, garlic powder, and sesame seeds. Add the tofu cubes and gently toss until they are evenly coated.
- Heat a non-stick frying pan over medium-high heat and add a splash of avocado oil. Once hot, add the tofu cubes in a single layer. Cook for about 5-7 minutes on each side or until golden brown and crispy. Remove from heat and set aside.
- In a medium bowl, whisk together the freshly squeezed orange juice, avocado oil, sesame oil, rice vinegar, dijon mustard, agave nectar, and sea salt until well combined. Taste and adjust seasoning if necessary.
- In a large mixing bowl, combine the finely chopped cabbage, shredded carrots, sliced red bell pepper, and shelled edamame. Add the cooked tofu cubes and pour the dressing over the salad. Toss gently until all ingredients are well coated.
- Transfer the salad to a serving dish and sprinkle with chopped cilantro and additional sesame seeds for garnish. Serve immediately for the best texture, or chill in the refrigerator for 30 minutes for flavors to meld.
Notes
- Pressing the tofu is crucial for achieving crispiness. Don't skip it!
- Toss the salad gently to avoid breaking up the tofu.
- Adjust the dressing to your taste, adding more citrus or sweetness as desired.
- Use freshly squeezed orange juice for the best flavor; avoid bottled juice.
