SPICY SESAME TOFU SALAD (VEGETARIAN TIMES)
From Jan 07 VT magazine. NOTE: the cabbage salad listed as an ingredient is actually kimchee. For some reason 'zaar would not let me list kimchee as an ingredient even under different spellings. I am posting the recipe as it appears in the magazine, but found that it was not terribly spicy and would make the following changes: double or triple the kimchee, and add some fresh grated ginger as well as red pepper flakes. Next time I will also cut back on the sesame oil or omit it, even though it adds a really great flavor it also is high in fat. The recipe warns you to check the label of the kimchee for fish sauce or anchovies, if you are vegetarian or don't like fish taste. Otherwise, we enjoyed this salad very much.
Provided by VegSocialWorker
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make tofu:.
- Preheat oven to 350 degrees. Coat baking sheet with cooking spray.
- Toss tofu with sesame seeds and oil in a large bowl until well coated.
- Spread cubes in a single layer on prepared baking sheet and bake for 30 to 35 minutes, until browned. Turn occasionally and let cool when done.
- To make salad:.
- Combine kimchee, peanuts, sesame oil in a large bowl. Add coleslaw mix, snow peas, carrots, onions, and baked tofu and mix well.
- Serve immediately or store up to two days in refrigerator.
Nutrition Facts : Calories 282.1, Fat 18.6, SaturatedFat 2.9, Sodium 68, Carbohydrate 18.6, Fiber 7.3, Sugar 8.3, Protein 15.7
SESAME TOFU SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h30m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- To make the dressing: Put the soy sauce, vinegar, ginger, brown sugar, sesame oil, red pepper flakes, garlic and 2/3 cup of the olive oil into a blender. Blend until completely emulsified. Taste the dressing and adjust to your taste, adding more vinegar or sugar as needed. Pour half of the dressing into a jar and refrigerate for the salad.
- Put the tofu cubes into a bowl and pour over the remaining dressing. Cover and refrigerate for at least an hour.
- Remove the tofu from the dressing and pat dry. Heat the remaining 2 tablespoons olive oil in a nonstick skillet over medium-high heat. Cook the tofu on all sides until nicely browned and crisp, about 10 minutes. Toss in the sesame seeds and cook for another minute. Remove to a paper towel-lined plate.
- To assemble the salad, put the mixed greens, halved tomatoes and sliced onion in a large bowl. Pour on half the remaining dressing, reserving the rest for later use. Toss to coat. Arrange the tofu and mandarin oranges all over the greens. Serve immediately.
SPICY TOFU SALAD BOWL
When it's too hot or when I don't feel like cooking, I'll make this quick healthy bowl. Sometimes I just eat it as a salad without rice and sometimes I mix a spoonful of the spicy paste with the steam rice and eat it.
Provided by tamzie
Categories Salad Green Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Mix green onions, soy sauce, sesame seeds, Korean red pepper powder, sugar, and sesame oil together in a bowl until evenly combined.
- Place rice in a serving bowl. Toss lettuce and cucumber together and place onto rice. Arrange tofu over lettuce and cucumber. Drizzle sesame mixture over tofu to taste.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 23.7 g, Fat 7.2 g, Fiber 1.9 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 471.8 mg, Sugar 2.2 g
SILKEN TOFU WITH SPICY SOY DRESSING
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
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.
VEGAN TANTANMEN WITH PAN-FRIED TOFU
Tantanmen is the Japanese version of dan dan noodles, a Sichuan dish of noodles and pork bathed in a spicy sesame broth. Chinese or Japanese sesame pastes, which are made from roasted sesame seeds and yield a more robust flavor than tahini, are traditionally used in this dish. (But tahini works too; it will produce a mellower, creamier result.) For those who keep doubanjiang, or Chinese fermented bean paste, on hand, add a teaspoon or two to your soup base for even deeper flavor. Slices of pan-fried tofu make this dish feel more substantial, but if you are looking for a shortcut, crumble it up and pan-fry it alongside the mushrooms. For non-vegans, add a jammy egg.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to a boil over high heat. Add noodles and cook until al dente, according to package instructions. Drain and run under cold water until the noodles are completely cold. (This stops the noodles from cooking further.) Set aside to drain.
- Heat a large skillet over medium-high. When hot, add 1 tablespoon olive oil and arrange the tofu slices in a single layer. Generously season the tofu with about 1/2 teaspoon salt and about 1/8 teaspoon pepper. Reduce heat to medium, and cook tofu for 3 to 4 minutes until golden. Flip the tofu, and cook until golden on the other side, about 2 to 3 minutes. (Depending on the size of your skillet, you may need to cook your tofu in two batches.) Remove from the pan, set aside on a plate.
- To the same pan, add 1 tablespoon olive oil and the mushrooms. Season with salt and pepper. Pan-fry until mushrooms are tender and slightly golden, about 6 minutes.
- Prepare the broth: Pour the vegetable stock into a large pot and add the kombu, if using.
- Bring to a gentle simmer and cook over medium heat, about 7 minutes. Remove kombu (keep for another use) and turn off heat. Allow to sit for 2 minutes, then gradually whisk in milk, adding a little at a time, so it doesn't curdle. Once the milk has been added, heat broth over medium until it simmers.
- In a medium bowl, combine the sesame paste, soy sauce, sesame oil, rice vinegar, sugar and chile oil. Divide mixture across four deep noodle bowls.
- Pour the hot broth over the sesame soup base, dividing it evenly among the bowls. Whisk to combine the base with the broth.
- Divide the noodles across the bowls, and top each bowl with a few slices of tofu, mushrooms, corn, scallions, sesame seeds and an extra drop of chile oil.
TOFU AND HERB SALAD WITH SESAME
Tender sweet herbs are the foundation of this lovely, delicate salad that's dressed with a creamy yogurt sauce flavored with sesame, lime juice, ginger and green chile for kick. Feel free to use any combination of the herbs mentioned in the recipe, though you could also incorporate large leaves of butter lettuce. Topped with cool cubes of soft tofu, this dish is a very flavorful and refreshing first course or light lunch.
Provided by David Tanis
Categories easy, quick, salads and dressings, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the sauce: In a small bowl, put ground sesame seeds, lime, ginger, chile, sesame oil and soy sauce. Add yogurt and stir to combine. Season with salt and pepper. (If necessary, thin with a little water.) Set aside.
- On individual plates, arrange watercress, parsley and cilantro, then the mixed herbs. Scatter cucumber slices here and there. Top with the tofu cubes. Sprinkle with salt and pepper.
- Drizzle sauce over each plate, and garnish with sesame seeds, if desired.
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