Crispy Tofu Salad
Submitted by Colten Bradford, Illinois Country Living
Servings 4
Ingredients
- 14 ounces extra firm tofu
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon ginger paste
- 2 cloves garlic minced
- 1/2 cup corn starch
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sesame oil
- Spring mix salad greens
- 1 15-ounce can mandarin oranges drained
- Scallions or chives chopped
- Sesame seeds or furikake to taste
Dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1-1/2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic minced
- 1 pinch salt
- 1 pinch pepper
Instructions
- Drain tofu by removing it from package, wrapping it in paper towels and adding weight to the top. Allow it to drain for 15 minutes.
- In the meantime, prepare the marinade by whisking together soy sauce, rice vinegar, fish sauce, ginger paste and garlic.
- Cut the tofu into 24 even pieces and place in a zip-top bag. Pour in the marinade. Seal and refrigerate for 30 minutes or overnight.
- Place the corn starch in a small bowl and coat each piece of tofu. In a large skillet, heat the olive oil and sesame oil over medium heat. Add the tofu and saute for 3 minutes. Flip the tofu and cook another 3 minutes. Transfer tofu to a plate lined with a paper towel.
- In a small bowl, whisk together the dressing ingredients.
- To assemble the salad, start with a bed of spring mix. Top the greens with 6 pieces of tofu, a handful of mandarin oranges, a tablespoon of dressing, chopped scallions or chives, and a sprinkle of sesame seeds or furikake.
Notes
This dish is also great topped with a hardboiled egg.
