CHARACTERISTICS
Firm Tofu Plant BasedGinger, Sesame, Tofu Love Salad
SERVINGS
4
PREPARATION
15 min
COOKING
10 min
Thanks to the addition of Soykei Tofu, this popular salad is elevated to the status of a main course you can enjoy without worrying about feeling hungry afterward. This tofu, ginger, and sesame love salad revisits the classic buffet favorite found in many family kitchens, making it hearty enough to enjoy as a satisfying lunch or a light dinner. Not only does the marinated tofu provide a generous protein boost, but it also adds a whole new depth of flavor to this already tasty dish. Chances are, this updated version might just become your new family favorite!
NUTRITIONAL VALUES
Click here to see the nutrition facts table
Ingredients
Preparation
Ingredients
For the salad
- 1 container firm Soykei tofu
- 80 ml (1/3 cup) cornstarch
- 30 ml (2 tbsp) canola oil
- 500 ml (2 cups) baby spinach
- 250 ml (1 cup) sliced red cabbage
- 250 ml (1 cup) bean sprouts
- 1 container (227 g) white mushrooms, sliced
- 2 green onions, thinly sliced
- 1 small carrot, julienned
- 1 red bell pepper, cut into strips
- 80 ml (1/3 cup) roasted cashews
- 30 ml (2 tbsp) chopped fresh coriander (optional)
For the marinade
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) sesame oil
- 15 ml (1 tbsp) chopped garlic
- 15 ml (1 tbsp) maple syrup
- 10 ml (2 tsp) rice vinegar
- 10 ml (2 tsp) chopped ginger
- 2.5 ml (1/2 tsp) sambal oelek (optional)
For the vinaigrette
- 45 ml (3 tbsp) sunflower oil
- 30 ml (2 tbsp) soy sauce
- 20 ml (4 tsp) rice vinegar
- 15 ml (1 tablespoon) maple syrup
- 10 ml (2 tsp) minced garlic
- 5 ml (1 tsp) grated ginger
- 5 ml (1 tsp) sesame oil
- 2.5 ml (1/2 tsp) sambal oelek (optional)
Preparation
- Pat the tofu dry with a cloth, then cut into cubes.
- In a bowl, combine the marinade ingredients. Add tofu cubes to the bowl and toss to coat well with the marinade. Cover and marinate in a cool place for at least 1 hour, ideally overnight.
- When ready to cook, drain the tofu cubes and discard the marinade.
- Place the cornstarch in another bowl. Add tofu cubes and toss to coat well. Shake off excess cornstarch.
- In a large skillet, heat canola oil over medium heat. Cook tofu cubes for 6 to 8 minutes, turning a few times during cooking. Remove from heat.
- In a salad bowl, whisk together dressing ingredients. Add vegetables, nuts and, if desired, coriander. Toss to combine.
- Garnish with tofu cubes and serve immediately.
Ingredients
For the marinade
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) sesame oil
- 15 ml (1 tbsp) chopped garlic
- 15 ml (1 tbsp) maple syrup
- 10 ml (2 tsp) rice vinegar
- 10 ml (2 tsp) chopped ginger
- 2.5 ml (1/2 tsp) sambal oelek (optional)
For the vinaigrette
- 45 ml (3 tbsp) sunflower oil
- 30 ml (2 tbsp) soy sauce
- 20 ml (4 tsp) rice vinegar
- 15 ml (1 tablespoon) maple syrup
- 10 ml (2 tsp) minced garlic
- 5 ml (1 tsp) grated ginger
- 5 ml (1 tsp) sesame oil
- 2.5 ml (1/2 tsp) sambal oelek (optional)
Preparation
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