Glazed Tofu-Mushroom Salad Recipe

Name: Glazed Tofu-Mushroom Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup ketchup; 2 tablespoons soy sauce; 2 teaspoons dry sherry; 1/2 teaspoon Asian sesame oil; 1 tablespoon fresh lemon juice; 1 pound shiitake mushrooms, stems discarded; 2 tablespoons vegetable oil; Salt and freshly ground pepper; 1/2 pound firm tofu, sliced 1/2 inch thick; 1 scallion, thinly sliced; 1 large tomato, coarsely chopped; 1 cup mung bean sprouts

Servings: persons

1/4 cup ketchup
2 tablespoons soy sauce
2 teaspoons dry sherry
1/2 teaspoon Asian sesame oil
1 tablespoon fresh lemon juice
1 pound shiitake mushrooms, stems discarded
2 tablespoons vegetable oil
Salt and freshly ground pepper
1/2 pound firm tofu, sliced 1/2 inch thick
1 scallion, thinly sliced
1 large tomato, coarsely chopped
1 cup mung bean sprouts

1
Preheat the broiler. In a small bowl, combine the ketchup, soy sauce, sherry and sesame oil. In another small bowl, blend 1 tablespoon of the ketchup sauce with the lemon juice and reserve.
2
Arrange the mushroom caps on a cookie sheet, stemmed side down; brush with the vegetable oil and season with salt and pepper. Broil 6 inches from the heat for 4 minutes, rotating the pan if necessary, until browned. Turn the caps and broil for 3 minutes, or until lightly browned. Brush the caps with some ketchup sauce and broil for 30 seconds, or until crisp and deeply browned. Turn, brush again with sauce and broil for 30 seconds longer. Stack the caps and slice into 1/4-inch strips.
3
On the cookie sheet, brush the tofu on both sides with some of the ketchup sauce. Broil for 1 minute, or until deeply browned and crisp. While still on the sheet, gently cut into 1-inch cubes.
4
In a bowl, toss the mushrooms, scallion, tomato and sprouts with the lemon dressing; season with salt and pepper. Using a spatula, transfer the tofu to the salad, toss lightly and serve.

121

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 12 ingredients. The key ingredients include: 1/4 cup ketchup, 2 tablespoons soy sauce, 2 teaspoons dry sherry, 1/2 teaspoon Asian sesame oil, and more.

Yes, Glazed Tofu-Mushroom Salad 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.

Glazed Tofu-Mushroom Salad

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