Check out the full recipe and watch the cooking video at this end of this post.
I love cooking with Lisa. There's always lots of wine (yeah, I had a couple glasses of red wine before recording the vid- don't judge me lol), fun conversation, and her kitchen is the absolute best!
In this video, we're making a tofu salad using firm tofu, plenty of delicious vegetables, and a simple and flavorful marinade. Lisa has tried making tofu at home a few times but didn't get the results she wanted. I came over to show her some of my tofu tricks and she and her hubby really enjoyed it. Success!
To save time, our tofu marinade and dressing are the same recipe.
Inspired by the Asian tofu salad on Fitness Magazine's website
I adjusted the measurements, omitted the canola oil, added some onions and substituted agave nectar for honey (to make it vegan). I also didn't want to deal with the marinade mess of frying it with the tofu, so I decided to pour the marinade on top of the tofu instead of frying it with it. Please update me when you try this recipe and thanks so much for watching. :-)
This video is a part of a winter salad collaboration with The Divine Hostess. Don't forget to check out her salad recipe and subscribe to her channel for more vlogs and recipes.
Asian Tofu Salad
Keywords: fry entree vegan
Ingredients (Serves 4)
- 6-8 cups of mixed greens
- 1 cucumber, chopped
- 2 carrots, chopped
- 1/3 cup raw white onion, chopped
- 1 pack of firm tofu, drained and pressed for 20 mins
- 4 tbsp rice vinegar
- 2 tbsp agave nectar
- 4 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tsp fresh garlic, minced
- 1 tsp fresh ginger, minced
- 1 tsp salt
- Garnish with sesame seeds or raw cashews
Instructions
Remove tofu from the package, wrap in a cloth and press with heavy books for 20 minutes.
In a large bowl, combine all the ingredients for the marinade and place it aside.
Fry the tofu on medium-high heat for 4 minutes on each side. Mix the tofu in with the marinade and let it sit for 5-10 minutes.
In a separate large bowl, add in the mixed greens, cucumber, carrots, onion, and tofu-reserving the leftover marinade as a dressing for the salad.
Garnish with sesame seeds or raw cashews.