Monday, June 15, 2009

Pacific Rim Tofu Salad ~ Vegetarian & Vegan Friendly

I found a version of this recipe on Recipezaar, but (as usual) I changed a few things around to suit our tastes.

Pacific Rim Tofu Salad
2 servings (Easily doubled)


1 T oil, 2 ½ teaspoons water
1 tablespoon [unseasoned] rice vinegar
1/2 tablespoon honey (or 1 teaspoon Splenda, or to taste)
1 teaspoon reduced sodium soy sauce
1/2 teaspoon toasted sesame oil
½ to 1 teaspoon fresh ginger, minced or grated with a micro-plane
1 clove garlic, minced
1/4 teaspoon salt (I omit)
1/2 (14 ounce) package extra firm tofu, rinsed, patted dry and cut into domino size pieces, or cubes or "sticks"
2 to 4 cups mixed salad greens
1 medium carrot, peeled, shredded or sliced
1/2 large cucumber, sliced or cubed (I use English, or Hot House cuke) sliced thinly with a mandolin
A few radishes, sliced with a mandolin (optional)
Sesame seeds for garnish, if desired


Whisk canola oil, vinegar, sweetener of choice, soy sauce, sesame oil, ginger (and salt, if using) in a bowl.
Place tofu and 1 tablespoons of the dressing in a large nonstick skillet. (I spray the pan with a quick hit of cooking oil before adding the tofu.) Cook the tofu over medium-high heat, turning every 2 to 3 minutes, until golden brown, 5 to 15 minutes (until as deeply colored as you like.) Remove from the heat, add 1 ½ teaspoon of the dressing to the pan and stir to coat.

Either toss greens, carrots and cucumber with the remaining dressing, or arrange salad components on dish and drizzle with dressing. Top with the warm tofu.

Best served as soon as assembled.

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