Time 1h40m Yield 4 Number Of Ingredients 12 Steps:
Place tofu between two plates, and weigh down with a heavy book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes. Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl. Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden; stir into the soy sauce mixture. Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro. Pour in the dressing and toss to coat. Garnish with a sprinkle of sesame seeds.
Time 40m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Whisk all ingredients except for tofu in a 9x9 inch square baking dish. Drain and slice tofu in half lengthwise to make two thinner slabs. Blot with a paper towel. Preheat non-stick skillet over medium heat and spray with non-stick spray. Slide tofu slices onto skillet and grill for about 4-5 minutes per side, flipping carefully with a large spatula. Brown it nicely to give it color and texture. Slip tofu slices into marinade, and turn with spatula at least once. While the tofu is sitting in the marinade, cut each slab 3 times lengthwise and widthwise with a sharp knife to make 16 squares per slab. Toss carefully. Let marinate for up to 30 minutes and remove garlic and ginger slices before serving warm, at room temperature or chilled.
Time 35m Yield 4 servings Number Of Ingredients 12 Steps:
Put a baking sheet in the upper and lower thirds of the oven and preheat to 450 degrees F. Put the tofu cubes on a clean kitchen towel in a single layer; let drain. Make the dressing: Whisk the rice vinegar, soy sauce, pickled ginger brine and 1/4 cup vegetable oil in a large bowl. Set aside. Toss the mushrooms and squash with the remaining 2 tablespoons vegetable oil, a pinch of salt and a few grinds of pepper in a separate large bowl; spread the vegetables on the top hot baking sheet. Pat the tofu dry and add to the same bowl along with 3 tablespoons of the dressing; toss, then spread on the bottom hot baking sheet. Roast, switching the baking sheets and tossing the vegetables and tofu halfway through, until the squash is tender and the tofu is golden, 18 to 20 minutes. Add the greens, snow peas, cashews and chopped pickled ginger to the bowl with the remaining dressing; toss. Divide among bowls; top with the roasted vegetables, tofu and sprouts.
Time 25m Yield 4 servings. Number Of Ingredients 14 Steps:
Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.
More about “asian crispy tofu salad recipes”
Time 50m Yield 6 Number Of Ingredients 14 Steps:
Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate. Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade. Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel. Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine.
