Salad with tofu and sesame seeds
Votes: 4
Time: 1 hour 30 min.
Complexity: easily
Servings: 2 - 4
Complexity: easily
Servings: 2 - 4
This easy-to-make vegetarian salad is a gorgeous blend of juicy greens, red onion, sweet grape tomatoes, mandarin orange wedges, tofu, fresh ginger, and a delicious dressing. Before adding the tofu to the rest of the ingredients, dice it, marinate it for at least an hour in a soy sauce and spiced rice vinegar dressing, and fry until golden brown. Instead of fresh mandarins, use canned ones for an even more intriguing flavor! Assemble the salad just before serving. Store any remaining dressing in a jar in the refrigerator for future use.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup lightly salted soy sauce
- 1/4 cup rice vinegar + more as needed
- 2 tablespoons chopped fresh ginger
- 2 tbsp brown sugar + more as needed
- 3/4 tsp. dark sesame oil
- A pinch of red pepper flakes
- 2 cloves garlic, crushed
- 2/3 tbsp. + 2 tbsp. l. olive oil
- 1 package (400 g) extra-firm tofu, diced
- 2 tablespoons sesame seeds
- 1 package (280 g) of salad greens
- 1 cup red grape tomatoes, halved
- Half a red onion, very thinly sliced
- 1 can (300 g) of canned tangerines, drained
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Cooking the dish according to the recipe:
- To prepare the dressingIn a blender, combine the soy sauce, vinegar, ginger, brown sugar, sesame oil, red pepper flakes, garlic, and 2/3 cup olive oil. Blend until the mixture is completely emulsified. Taste the dressing and add more vinegar or sugar if needed. Transfer half of the dressing to a jar and refrigerate for the salad.
- Place the tofu cubes in a bowl and pour the remaining dressing over them. Cover and refrigerate for at least an hour.
- Remove the tofu from the dressing and pat dry with paper towels. Heat the remaining 2 tablespoons of olive oil in a nonstick skillet over medium-high heat. Fry the tofu on all sides until golden brown, about 10 minutes. Add the sesame seeds and fry for another minute. Transfer to a plate lined with paper towels.
- To assemble the saladPlace the salad greens, halved tomatoes, and chopped onion in a large bowl. Pour in half of the remaining dressing, reserving the rest for another serving. Toss to coat. Arrange the tofu and tangerines on top of the greens. Serve immediately.
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