Asian Sesame Ginger Salad with Crispy Tofu
A vibrant and flavorful salad featuring crispy tofu, crunchy vegetables, and a zesty sesame ginger dressing. Quick, easy, and perfect for a healthy weeknight meal.
Equipment
- Large Mixing Bowl
- Baking Sheet
- Whisk
Ingredients
Main Ingredients
- 14 oz Firm or extra-firm tofu Pressed and cubed
- 2 cups Broccoli florets
- 1 cup Shredded carrots
- 1 Red bell pepper thinly sliced
- 2 tbsp Sesame oil
- 2 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Honey or maple syrup
- 1 tbsp Minced ginger
- 2 tbsp Sesame seeds Toasted
Instructions
Instructions
- Preheat oven to 400°F (200°C). Press tofu to remove excess water and cube into bite-sized pieces.
- Toss tofu with 1 tbsp sesame oil and spread in a single layer on a baking sheet.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- While tofu is baking, whisk together remaining sesame oil, soy sauce, rice vinegar, honey/maple syrup, and minced ginger in a small bowl to make the dressing.
- In a large bowl, combine broccoli, carrots, and bell pepper.
- Add the crispy tofu to the vegetables.
- Pour dressing over the salad and toss gently to combine.
- Garnish with toasted sesame seeds and serve immediately.
Notes
For a spicier salad, add a pinch of red pepper flakes to the dressing. You can also substitute other vegetables like edamame, shredded cabbage, or cucumber. Leftovers can be stored in the refrigerator for up to 3 days.