Cold Tofu Salad With Soy Ginger Dipping Sauce Recipes

COLD TOFU SALAD

Cold Tofu Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons rice vinegar
2 tablespoons light soy sauce
1 tablespoon soy oil
1 tablespoon white sesame seeds
1/2 cup roughly chopped cilantro
1 generous tablespoon finely grated fresh ginger
2 green onions, finely sliced
Salt to taste
2 blocks of tofu (about 20 ounces), drained on paper towels

Steps:

Combine the dressing ingredients in a mixing bowl and set aside.
Cut the tofu into 1 inch cubes and arrange on individual plates. Cover with the dressing and serve immediately.

SOY GINGER DIPPING SAUCE

Soy Ginger Dipping Sauce image

Provided by Alton Brown

Time 10m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1/2 cup low-sodium soy sauce
1/4 cup rice wine vinegar
2 tablespoons finely grated ginger
2 tablespoons chopped green onion
2 medium cloves garlic, minced
2 teaspoons sugar
1 teaspoon sesame oil

Steps:

Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.

COLD SOBA NOODLES WITH DIPPING SAUCE

Cold Soba Noodles With Dipping Sauce image

In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients - which you can buy in any store specializing in Asian foods - keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).

Provided by Mark Bittman

Categories dinner, easy, lunch, quick, noodles, main course, side dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 7

Ingredients

Salt
1 cup dashi or chicken stock
1/4 cup soy sauce
2 tablespoons mirin or 1 tablespoon honey mixed with 1 tablespoon water
8 ounces soba noodles
Finely grated or minced ginger,
Minced scallions or toasted sesame seeds for garnish

Steps:

Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 1 gram, Fiber 0 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 1411 milligrams, Sugar 1 gram

SILKEN TOFU WITH SPICY SOY DRESSING

Silken Tofu With Spicy Soy Dressing image

This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .

Provided by Hetty McKinnon

Categories finger foods, vegetables

Time 5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon chile oil
2 teaspoons granulated sugar
1 tablespoon toasted white sesame seeds
1 scallion, green and white parts, finely sliced
2 (14-ounce) blocks silken tofu, cold
1 scallion, green and white parts, thinly sliced
Handful of cilantro leaves

Steps:

Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sugar, sesame seeds and scallion in a small bowl. Whisk until the sugar has dissolved.
Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don't worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.

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