Tofu Sesame Salad (Pan-Seared Tofu with Sesame-Soy Dressing)
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Tofu sesame salad places pan-seared firm tofu over baby greens, red cabbage, and carrot, then finishes the bowl with a sesame-soy dressing and toasted sesame seeds.
Read more
Wrap 300 g firm tofu in paper towels and press it for 10 minutes before cutting it into bite-size cubes. Thinly shred 60 g red cabbage and 50 g carrot, and wash and drain 100 g baby greens thoroughly. From the measured 1 tbsp sesame oil, spread 1 tsp in a pan and heat it over medium heat. Arrange the tofu in a single layer and cook each side for about 2 minutes. Wait until the underside looks golden and feels firm before turning the cubes slowly with a spatula. Transfer them to a plate after all sides have browned. For the dressing, whisk 1.5 tbsp soy sauce with the remaining 2 tsp sesame oil and 1 tbsp vinegar. Toss the vegetables lightly with half of this dressing and spread them in a serving bowl. Place the warm tofu on top, spoon the remaining dressing mostly over the tofu, and finish with 1 tbsp toasted sesame seeds. Pressing out moisture and leaving the first side undisturbed make the cubes easier to turn without breaking. Draining the greens and dividing the dressing also prevent the full amount of liquid from collecting on the leaves at the start.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Wrap 300 g firm tofu in paper towels and press it for 10 minutes.
When the surface feels mostly dry, cut it into bite-size cubes so the pieces hold their shape in the pan.
- 2Step
Thinly shred 60 g red cabbage and julienne 50 g carrot.
Rinse 100 g baby greens, then shake or drain them well because excess water will dilute the sesame soy dressing.
- 3Control
Spread 1 tsp of the measured sesame oil in a pan and heat it over medium heat.
Arrange the tofu in one layer and sear for about 2 minutes per side, leaving space between the pieces.
- 4Step
Remove the tofu when each side is golden and the edges feel slightly firm.
Turn the cubes gently with a spatula, because moving them too early can tear the crust and break the pieces.
- 5Season
Whisk 1.5 tbsp soy sauce, the remaining 2 tsp sesame oil, and 1 tbsp vinegar.
Toss only half with the vegetables first, using light motions so the greens do not wilt before serving.
- 6Finish
Spread the dressed vegetables in a serving bowl and place the warm tofu on top.
Spoon the remaining dressing mostly over the tofu, then finish with 1 tablespoon toasted sesame seeds right before serving.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Press 300 g tofu in paper towels for 10 minutes
- Finish cue
- Remove the tofu when each side is golden and the edges feel slightly firm.
- Avoid this
- Toss only half with the vegetables first, using light motions so the greens do not wilt before serving.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
18min, 8 ingredients
Category median
25min, 8 ingredients
Based on 189 recipes
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