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    Asian Tofu Salad

    The best thing about tofu - besides its nutritional value - is the way it carries other flavors, such as the tanginess of this sesame dressing. Serve this warm salad with crunchy breadsticks and a tall glass of iced jasmine tea.


    • 3 tablespoons canola oil
    • 2 tablespoons rice vinegar
    • 1 tablespoon honey
    • 2 teaspoons reduced-sodium soy sauce
    • 1 teaspoon toasted sesame oil
    • 1 teaspoon minced fresh ginger
    • 1/2 teaspoon salt
    • 1 14-ounce package extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
    • 8 cups mixed salad greens
    • 2 medium carrots, peeled, halved lengthwise and sliced
    • 1 large cucumber, chopped


    Step 1
    Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
    Step 2
    Place tofu and 2 tablespoons of the dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.
    Step 3
    Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.

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