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Honey-Sesame Seared Tofu Salad
edamame / cashews

Active: 25 Total: 25

This Asian-inspired salad is loaded with protein from sweet and savory sesame tofu, edamame and crunchy cashews. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Honey-Sesame Seared Tofu Salad:
  • Tofu, extra firm (vacuum packed preferable) - 1 lb
  • Bell peppers, red - 1 , chopped
  • Oranges, large - 2 , segments
  • Green onions / scallions - 2 Tbsp , chopped
  • Cooking oil - 1 Tbsp
  • Sesame seeds, white - 1 Tbsp
  • Salad greens of choice - 5 oz
  • Edamame, shelled - 1 cup
  • Cashews, roasted / unsalted - 1/2 cup
Basic Asian Vinaigrette:
  • Garlic - 1 clove
  • Sugar, light brown (sub honey) - 1 tsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Rice vinegar - 2 tsp
  • Toasted sesame oil - 1 tsp
  • Cooking oil - 1/4 cup
Honey-Sesame Marinade:
  • Soy sauce, low-sodium - 3 Tbsp
  • Honey - 3 Tbsp
  • Rice vinegar - 1 Tbsp

Prep

  1. Tofu - Press out any water. If you have the time, leave in a colander and place a plate on top of the tofu for ~30 minutes to drain out as much liquid as possible or try this contraption. Slice into 1/2" (1.25 cm) thick triangles. (Can be done up to 3 days ahead)

  2. Marinate tofu - Whisk together all ingredients listed under marinade. Pour over tofu and allow to marinate in refrigerator for at least 30 minutes or overnight. (Can be done up to 1 day ahead)

  3. Make vinaigrette - Mince garlic. Whisk together garlic, sugar, soy sauce, rice vinegar and sesame oil. Slowly add oil while whisking. (Can be done up to 5 days ahead and refrigerated) 

  4. Red peppers / Oranges / Green onions - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Heat a non-stick pan or skillet over medium-high heat. Add oil. When oil begins to shimmer, use thongs or a slotted spoon to transfer tofu to the pan (be careful - the hot oil may sizzle a bit). Reserve marinade. Cook tofu without turning until the bottom begins to brown, ~5 minutes. Turn tofu and cook the other side until golden brown, ~5 minutes more. Add remaining marinade and sesame seeds and continue cooking until marinade thickens and coats tofu. 

  2. If using frozen edamame, microwave according to instructions to defrost / warm up.

  3. Assemble salads by tossing salad greens with edamame, cashews, red peppers and oranges. Top with sesame tofu and green onions. Drizzle dressing over the top just before serving and enjoy!


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