Tofu Sesame Salad (Chilled Tofu with Roasted Sesame Dressing)
Tofu sesame salad starts with firm tofu cubes seared until golden on all sides, then placed over baby greens, shredded red cabbage, and julienned carrot, finished with a sesame-soy dressing. Pressing the tofu in paper towels for ten minutes removes enough moisture for the pan to produce a sizzling, nutty crust rather than steaming the surface. This crust absorbs the soy from the dressing while the soft interior provides a contrasting texture. The dressing - soy sauce, sesame oil, and vinegar - balances salt, richness, and acidity, tying the mild tofu and raw vegetables into a cohesive bowl. Tossing only half the dressing with the greens first prevents them from wilting before serving, and a final sprinkle of toasted sesame seeds releases a nutty fragrance with each bite.
Adjust Servings
Instructions
- 1
Press tofu in paper towels for 10 minutes, then cut into cubes.
- 2
Lightly oil a pan and sear tofu cubes until golden on all sides.
- 3
Place baby greens, shredded red cabbage, and carrot in a bowl.
- 4
Mix soy sauce, sesame oil, and vinegar; toss half with the vegetables.
- 5
Top with seared tofu and finish with remaining dressing and sesame seeds.
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