Spicy Sesame Tofu Salad Vegetarian Times Recipes

Steps:

• To make tofu:.
• Preheat oven to 350 degrees. Coat baking sheet with cooking spray.
• Toss tofu with sesame seeds and oil in a large bowl until well coated.
• Spread cubes in a single layer on prepared baking sheet and bake for 30 to 35 minutes, until browned. Turn occasionally and let cool when done.
• To make salad:.
• Combine kimchee, peanuts, sesame oil in a large bowl. Add coleslaw mix, snow peas, carrots, onions, and baked tofu and mix well.
• Serve immediately or store up to two days in refrigerator.

Steps:

• To make the dressing: Put the soy sauce, vinegar, ginger, brown sugar, sesame oil, red pepper flakes, garlic and 2/3 cup of the olive oil into a blender. Blend until completely emulsified. Taste the dressing and adjust to your taste, adding more vinegar or sugar as needed. Pour half of the dressing into a jar and refrigerate for the salad.
• Put the tofu cubes into a bowl and pour over the remaining dressing. Cover and refrigerate for at least an hour.
• Remove the tofu from the dressing and pat dry. Heat the remaining 2 tablespoons olive oil in a nonstick skillet over medium-high heat. Cook the tofu on all sides until nicely browned and crisp, about 10 minutes. Toss in the sesame seeds and cook for another minute. Remove to a paper towel-lined plate.
• To assemble the salad, put the mixed greens, halved tomatoes and sliced onion in a large bowl. Pour on half the remaining dressing, reserving the rest for later use. Toss to coat. Arrange the tofu and mandarin oranges all over the greens. Serve immediately.

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.

Steps:

• Cut tofu into 1cm cubes.
• Cut onion in half then into fine slices.
• Cut carrot and pepper into fine strips.
• Combine tofu, onion, carrot, pepper and dressing in bowl, mix well.
• Cover and refrigerate for at least 3 hours.
• Serve salad sprinkled with peanuts.
• DRESSING: Combine chillies, juice, sugar and lemon grass in jar and shake well.