Asian 20 min

Sesame Crusted Tofu Salad

Name: Sesame Crusted Tofu Salad
Total time: 20 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 block (14 oz) extra-firm tofu, pressed; ¼ cup sesame seeds; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 4 cups mixed greens; 1 cup shredded purple cabbage; 1 cup mandarin orange segments; ½ cup edamame; 2 tablespoons sliced almonds; For dressing: 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 1 teaspoon grated ginger; 1 tablespoon vegetable oil

vegangluten-freehealthydairy-free

Ingredientsfor 2

400

Cal

20g

Protein

32g

Carbs

22g

Fat

11 block (14 oz) extra-firm tofu, pressed
2¼ cup sesame seeds
32 tablespoons soy sauce
41 tablespoon sesame oil
54 cups mixed greens
61 cup shredded purple cabbage
71 cup mandarin orange segments
8½ cup edamame
92 tablespoons sliced almonds
10For dressing: 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 1 teaspoon grated ginger
111 tablespoon vegetable oil

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Instructions

1
Press tofu until very dry. Slice into 8 slabs. Brush all sides with soy sauce and sesame oil. Press firmly into sesame seeds on all sides.
2
Heat vegetable oil in a skillet over medium-high heat. Cook tofu slabs 3–4 minutes per side until the sesame seeds are golden and crunchy and the tofu is golden on all sides.
3
Whisk dressing ingredients together. Taste and adjust for sweetness, acidity, and saltiness.
4
Arrange mixed greens, purple cabbage, mandarin oranges, and edamame in 2 bowls. Drizzle with dressing and toss gently. Place sesame-crusted tofu slabs on top. Scatter sliced almonds over everything and serve immediately while the tofu is warm and crispy.