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
Warm, golden cubes of pan-seared tofu land on cold baby greens, and each bite moves between soft tofu and crunchy shredded red cabbage and carrot.
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Pressing the tofu first, then leaving each side alone until it firms, keeps the cubes from breaking apart. The tablespoon of sesame oil is split between pan and dressing, and only a small part of it goes into the searing. The dressing itself is just soy sauce, sesame oil and vinegar, which keeps the bowl light. Most of it is poured over the tofu rather than the leaves, since tender greens wilt fast once they sit in soy-based liquid.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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