Tofu Salad (Pan-Seared Tofu on Fresh Greens)
Firm tofu is pressed to remove excess moisture, then pan-seared until the outside turns golden and crisp while the inside stays soft. The seared tofu sits on a bed of baby greens, sliced cucumber, and cherry tomatoes. A dressing of soy sauce, sesame oil, lemon juice, and olive oil straddles Korean and Western flavor profiles. The salad is high in plant protein and low in fat, making it a practical option for a light, clean-tasting meal.
Adjust Servings
Instructions
- 1
Wrap tofu in paper towels, drain for 10 minutes, and cut into bite-size pieces.
- 2
Heat olive oil in a pan and sear tofu for 3-4 minutes per side until golden.
- 3
Place baby greens, halved cherry tomatoes, sliced cucumber, and red onion in a bowl.
- 4
Mix soy sauce, lemon juice, and sesame oil, then lightly toss with the vegetables first.
- 5
Add the seared tofu, toss gently once more, and serve immediately.
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