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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.