Marinated Fried Tofu and Vegetable Salad with Mescl

Name: Marinated Fried Tofu and Vegetable Salad with Mesclun
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon tamari soy sauce; 1 tablespoon Asian sesame oil; 1 pound extrafirm tofu, sliced 1/4 inche thick, patted very dry, then each slice cut into 4 triangles; 1 tablespoon canola oil; 3 tablespoons lemon juice; 2 garlic cloves, put through a press or minced; 1 teaspoon tamari soy sauce; 1/2 teaspoon salt; Generous seasoning freshly ground black pepper; 1/4 cup olive oil; 4 to 5 cups tiny broccoli florets; 2 large scallions, very thinly sliced; 1 red bell pepper, cut into 3/4-inch slice; 4 cups mesclun (baby salad greens), washed and spun dry

Servings: persons

1 tablespoon tamari soy sauce
1 tablespoon Asian sesame oil
1 pound extrafirm tofu, sliced 1/4 inche thick, patted very dry, then each slice cut into 4 triangles
1 tablespoon canola oil
3 tablespoons lemon juice
2 garlic cloves, put through a press or minced
1 teaspoon tamari soy sauce
1/2 teaspoon salt
Generous seasoning freshly ground black pepper
1/4 cup olive oil
4 to 5 cups tiny broccoli florets
2 large scallions, very thinly sliced
1 red bell pepper, cut into 3/4-inch slice
4 cups mesclun (baby salad greens), washed and spun dry

1
Combine the soy sauce and sesame oil in a mediumsize bowl.
2
Add the tofu and, with a rubber spatula, gently toss it with the marinade.
3
Let sit 30 minutes.
4
In a large nonstick skillet, heat the tablespoon of oil over high heat until it is very hot but not smoking.
5
Add the marinated tofu and spread it out so that it is in one layer.
6
Fry it, shaking the pan often to prevent sticking, until it is a rich golden color all over.
7
With a spatula, flip it over occasionally so it gets evenly browned.
8
Place the tofu in a large bowl.
9
Set the skillet aside.
10
Combine all the ingredients for the dressing in a jar with a tightfitting lid and shake vigorously.
11
Pour half the dressing on the hot tofu and toss well.
12
Chill the tofu until it is very cold, about 2 hours.
13
Meanwhile place the broccoli in the skillet, add a little water, and cover the pan.
14
Cook until it is crisp yet tender, about 4 minutes.
15
Immerse it in a bowl of cold water to stop any further cooking.
16
Drain the broccoli thoroughly, then place it on a cotton or linen kitchen towel and pat it very dry.
17
In a large bowl mix the broccoli, scallions, red pepper with half of the remaining dressing and toss well.
18
Let sit at least 30 minutes to marinate.
19
Just before serving mix in the tofu.
20
Toss the mesclun with the remaining dressing, then place a portion of the greens on each large serving plate.
21
Spoon a moundful of the vegetables and tofu in the center.
22
Serve immediately.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 tablespoon tamari soy sauce, 1 tablespoon Asian sesame oil, 1 pound extrafirm tofu, sliced 1/4 inche thick, patted very dry, then each slice cut into 4 triangles, 1 tablespoon canola oil, and more.

Yes, Marinated Fried Tofu and Vegetable Salad with Mesclun 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.

That's it — enjoy your meal!

Marinated Fried Tofu and Vegetable Salad with Mesclun

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions