Marinated tofu salad with Sesame Dressing
I recreated this tofu salad recipe by I love vegan (they have amazing recipes) with some modifications to the dressing and absolutely loved it! It is a good side dish with any Japanese main course. I had this with some miso-glazed salmon and aubergine served with some crisp white wine. :)
Per Serving
Calories: 325kcal | Protein: 11g
Ingredients (for 4)
Marinade
350g firm tofu (1 pack)
4 tbsp soy sauce
3 tbsp water
5 garlic cloves
4 tsp sriracha (adjust for spiciness)
2 tsp sesame oil
Sesame salad dressing
2 tbsp soy sauce
5 tbsp sesame seeds
2 tbsp mirin or rice wine vinegar (adjust for acidity)
2 tsp sugar (brown or granulated)
2 tsp sesame oil
Optional: 2 tbsp of Japanese mayo
Salad
2 large handfuls of spinach
2 grated carrot
1 large avocado
1 red bell pepper
½ cucumber
+ any salad veg you like!
Topped with
2 stalks green onion
2 tbsp sesame seeds
To garnish: Spring onions and toasted sesame seeds
Serves: 4
Method
Prepare the firm tofu by removing excess water: Place paper towels or towel on the bottom and top of the tofu. Put a chopping board on top of the tofu and stack it with some heavy books (my dietetics manual did the job). 20 minutes should do the job.
Cut the firm tofu into 1 inch cubes.
Combine marinade ingredients into a bowl and add the tofu cubes. Coat well, make sure all sides are covered. Leave to marinate for 30 minutes and stir halfway through.
Preheat the oven to 200C degrees fan. Place tin foil on a baking tray. Pour in the marinated toil, making sure that they are separated (to make them crispy) and add in the remaining marinade. Bake for 20 minutes.
Let it chill before placing it into the salad.
Meanwhile, prepare the sauce by toasting the sesame seeds on low heat in a frying pan until golden brown.
Put some sesame seeds aside for later to serve and grind 5 tbsp sesame seeds with either food processor, clean coffee grinder or motor and pestle until a fine powder forms. Mix the rest of the salad sauce ingredients together. The dressing can be kept in an airtight container in the refrigerator.
Prepare the salad by placing spinach, carrot, cucumber, red bell pepper and avocado into a large bowl. Mix well, add the tofu
Top with spring onions and toasted sesame seeds and it is ready to be served!
