Sesame Tofu Salad Recipes

TOFU AND HERB SALAD WITH SESAME

Tender sweet herbs are the foundation of this lovely, delicate salad that's dressed with a creamy yogurt sauce flavored with sesame, lime juice, ginger and green chile for kick. Feel free to use any combination of the herbs mentioned in the recipe, though you could also incorporate large leaves of butter lettuce. Topped with cool cubes of soft tofu, this dish is a very flavorful and refreshing first course or light lunch.

Provided by David Tanis

Categories easy, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

Tofu and Herb Salad With Sesame image

Steps:

Make the sauce: In a small bowl, put ground sesame seeds, lime, ginger, chile, sesame oil and soy sauce. Add yogurt and stir to combine. Season with salt and pepper. (If necessary, thin with a little water.) Set aside.
On individual plates, arrange watercress, parsley and cilantro, then the mixed herbs. Scatter cucumber slices here and there. Top with the tofu cubes. Sprinkle with salt and pepper.
Drizzle sauce over each plate, and garnish with sesame seeds, if desired.

Ingredients

1/4 cup white sesame seeds, toasted and coarsely ground
3 tablespoons lime juice
1 teaspoon grated ginger
1 teaspoon finely chopped green chile
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
3/4 cup plain yogurt (not Greek-style)
Salt and pepper
2 cups watercress sprigs
1 cup Italian parsley leaves
1/2 cup cilantro sprigs
1 cup mixed herbs, such as whole tarragon leaves, whole or torn mint or basil leaves, chervil sprigs, snipped dill and slivered shiso
2 cups thinly sliced cucumber (from 1 large cucumber)
1 (14-ounce) package silken or soft tofu, cut into 1-inch cubes
Black or white sesame seeds, for garnish (optional)

MING'S SESAME TOFU AND CUCUMBER SALAD WITH SOY SAUCE EGGS

Provided by Ming Tsai

Categories appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 17

Ming's Sesame Tofu and Cucumber Salad with Soy Sauce Eggs image

Steps:

In a mixing bowl, whisk together vinegar, soy, tahini, sesame oil, and sugar. Drizzle in canola oil to emulsify. Season. Toss with scallions, tofu, mushrooms, and cucumbers. Check for flavor. Plate salad and garnish with wedges of soy sauce eggs.
Soft boil the eggs to the just-coagulated stage, and placed immediately in cold water.
Tap eggs gently all over to cover with cracks.
Add the eggs to pot filled with 1 cup soy sauce and 1 cup water (enough to cover 6 eggs), 1 slice of ginger, and half teaspoon of five-spice powder. Simmer over low heat for 25 to 30 minutes, then let steep for another 1/2 hour.
Crack open the eggs and peel them, then slice into wedges.

Ingredients

3 tablespoons rice wine vinegar
2 tablespoons thin soy sauce
2 tablespoons tahini
1 tablespoon sesame seed oil
1 teaspoon sugar
1/2 cup canola oil
2 tablespoons sliced scallions, green part only
1 packages firm tofu, cut into 1/2-inch cubes
1 package enoki mushrooms
1 cucumber peeled, seeded and 1/16-inch slices
1/4 cup toasted sesame seeds, for garnish
6 soy sauce eggs, recipe follows
6 eggs
2 cups soy sauce
1 cup water
1 slice ginger
1/2 teaspoon five-spice powder

CELERY, SESAME, AND TOFU SALAD

Provided by Alexis Touchet

Categories Vegetable Side Low Carb Low Fat Vegetarian Quick & Easy Low Cal Low Sodium Low/No Sugar Summer Healthy Low Cholesterol Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 4 side dish servings

Number Of Ingredients 8

Celery, Sesame, and Tofu Salad image

Steps:

Rinse tofu and pat dry, then cut crosswise into 1/4-inch-thick slices. Arrange slices in 1 layer on a triple thickness of paper towels, then cover with another triple thickness of paper towels. Put a small baking sheet on top of tofu and weight with 3 (1-lb) cans (this removes excess moisture), 10 minutes.
Meanwhile, whisk together oils, vinegar, soy sauce, and pepper in a large bowl. Trim celery, then peel with a vegetable peeler and slice very thin diagonally. Cut tofu crosswise into 1/4-inch-wide sticks and transfer to a bowl. Toss gently with dressing, celery, sesame seeds, and salt to taste.

Ingredients

1 (14-ounce) block of firm tofu
2 tablespoons vegetable oil
3/4 teaspoon Asian sesame oil
2 teaspoons rice vinegar (not seasoned)
1 teaspoon soy sauce
1/2 teaspoon black pepper
4 large celery ribs
2 teaspoons sesame seeds, toasted

JAPANESE TOFU SALAD

Here is a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges.

Provided by JOSIE

Categories Salad Vegetable Salad Recipes

Time 1h40m

Yield 4

Number Of Ingredients 12

Japanese Tofu Salad image

Steps:

Place tofu between two plates, and weigh down with a heavy book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes.
Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl. Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden; stir into the soy sauce mixture.
Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro. Pour in the dressing and toss to coat. Garnish with a sprinkle of sesame seeds.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 11 g, Fat 19.1 g, Fiber 3.6 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 695.2 mg, Sugar 3.4 g

Ingredients

1 (14 ounce) package firm tofu, drained
3 tablespoons soy sauce
1 tablespoon mirin (sweetened rice wine)
2 teaspoons sesame oil, or to taste
1 tablespoon rice vinegar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 large tomato, seeded and chopped
1 small red onion, thinly sliced
¼ cup chopped cilantro
1 tablespoon sesame seeds

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Sesame Tofu Salad Recipes

TOFU AND HERB SALAD WITH SESAME

MING'S SESAME TOFU AND CUCUMBER SALAD WITH SOY SAUCE EGGS

CELERY, SESAME, AND TOFU SALAD

JAPANESE TOFU SALAD

Here is a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges.

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