Asian Chopped Salad With Seasoned Tofu Fingers Recipe

Name: Asian Chopped Salad With Seasoned Tofu Fingers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup soy sauce; 2 tablespoons mirin (sweet Japanese rice wine); 1 tablespoon rice vinegar; 1 tablespoon minced or grated fresh ginger; 1/2 teaspoon sugar; 1 tablespoon Asian sesame oil; 1 pound firm tofu; 1 romaine heart, chopped; 5 cups mixed chopped or diced vegetables such as: Green or red cabbage Celery (from the inner heart) Red pepper Radishes, sliced or chopped; 1/4 cup dry roasted peanuts, coarsely chopped; 1/4 cup chopped cilantro (more to taste); 1 serrano pepper, seeded and minced (optional); 2 tablespoons fresh lime juice; 1/4 cup tofu marinade, above; 2 tablespoons canola or peanut oil; ⅓ cup low-fat buttermilk or plain nonfat yogurt

Servings: persons

1/4 cup soy sauce
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon rice vinegar
1 tablespoon minced or grated fresh ginger
1/2 teaspoon sugar
1 tablespoon Asian sesame oil
1 pound firm tofu
1 romaine heart, chopped
5 cups mixed chopped or diced vegetables such as: Green or red cabbage Celery (from the inner heart) Red pepper Radishes, sliced or chopped
1/4 cup dry roasted peanuts, coarsely chopped
1/4 cup chopped cilantro (more to taste)
1 serrano pepper, seeded and minced (optional)
2 tablespoons fresh lime juice
1/4 cup tofu marinade, above
2 tablespoons canola or peanut oil
⅓ cup low-fat buttermilk or plain nonfat yogurt

1
Marinate the tofu: combine the soy sauce, mirin, rice vinegar, ginger and sugar in a 2-quart bowl.
2
Whisk in the sesame oil and combine well.
3
Drain the tofu and pat dry with paper towels.
4
Slice into 1/3-inch thick slabs and cut the slabs in half lengthwise to get fingers approximately 1/3 inch thick by 3/4 inch wide.
5
Blot each finger with paper towels.
6
Add to the bowl with the marinade and gently toss to coat.
7
Cover and refrigerate for 15 minutes to an hour, or for up to a day.
8
Meanwhile, heat the oven to 375 degrees and line a baking sheet with parchment.
9
Lift the tofu out of the marinade and arrange the pieces on the parchment-covered baking sheet.
10
Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu.
11
Remove from the heat.
12
In a large bowl, combine all of the salad ingredients.
13
Whisk together the dressing ingredients and toss with the salad.
14
If desired, transfer to a platter.
15
Garnish with the tofu strips and serve.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup soy sauce, 2 tablespoons mirin (sweet Japanese rice wine), 1 tablespoon rice vinegar, 1 tablespoon minced or grated fresh ginger, and more.

Yes, Asian Chopped Salad With Seasoned Tofu Fingers falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Chopped Salad With Seasoned Tofu Fingers

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