The Best Damn Tofu Salad
Made with sesame ginger tofu, juicy mango and crunchy peanuts, this salad is loaded with flavor and texture. Each salad packs 18g of protein!
I’m sorry for cursing but I had to get your attention. Because let’s be real, ain’t nobody gonna get excited over a tofu salad, meh.
BUT…if it’s the BEST damn tofu salad you’ve ever had in your entire life then you might feel a little different, yes?
Let’s hope so because I promise you it’s worth trying!
It’s actually inspired by an amazing local Bay Area restaurant called Spice Kit. The owners are a couple of retired chefs who worked in fine dining restaurants, such as the renowned French Laundry in Napa, and decided that they wanted to try something a little more laid back. With that in mind, they decided to create a relaxed and casual restaurant that serves up the most delicious Asian Street Food.
Recently Nasoya reached out to me to try their ready-to-eat baked tofu (like sesame ginger!), and I knew exactly what I was going to make it with.
All I did was chop up their Sesame Ginger Tofu into squares and sauté it in a pan, then added it on top of the greens with the other veggies and whipped up a super simple sesame vinaigrette made from rice wine vinegar, sesame oil, and tamari.
The salty flavors of the tamari and the peanuts pair wonderfully with the sweet mango and the richness of the sesame oil. Then the crisp radishes, jicama, and cool cucumber give it amazing texture. It really is the best!
The Best Damn Tofu Salad
Ingredients
For the Salad
- ½ tablespoon extra virgin olive oil
- 8 ounces tofu, cut into 1-inch cubes; I like Nasoya Sesame Ginger Tofu
- 1 teaspoon reduced sodium tamari, or soy sauce
- 5 ounces mixed greens
- 1 small mango, peeled and sliced into thin strips
- 4 ounces jicama, sliced into thin strips
- 4 radishes, thinly sliced
- ½ medium-size cucumber, thinly sliced
- ¼ cup roasted and salted peanuts
For the Dressing
- 4 tablespoons rice wine vinegar
- 1 tablespoons reduced-sodium tamari
- 2 teaspoons pure maple syrup
- 1 teaspoon sesame oil
Instructions
- In a large skillet, warm the oil over medium heat. Add the tofu to the skillet along with one teaspoon of tamari. Cook for about 7-10 minutes, tossing frequently with a spatula, until golden brown on the edges.
- Combine the vinegar, tamari, maple syrup and sesame oil in a small bowl or cup and whisk together.
- Assemble the salads by distributing the greens between two large bowls. Divide the mango, jicama, cucumber and radishes over top of each. Sprinkle with peanuts and set aside.
- Once the tofu is done cooking, divide it among both salads. Top with dressing and enjoy!
Well, you certainly got my attention because I’d totally eat that salad dead…like 5 times a week! I have limited experience cooking with tofu, but love the way it turns out when it’s all pan-skilleted up with teriyaki sauce…the sear…the flavor…just so tasty! I must action this salad lickety split!
that tofu looks incredible!
haha you got my attention!! This salad looks awesome! Tofu is one of those things that I’ve come to really enjoy but am slightly afraid of making it myself lol I need to put on my big girl pants and go for it!
I defintiely noticed the ‘damn’ in the title. I was all “oooo… ballsy” ;) I like it. But I’m one of those strange people that doesn’t even mind the taste and texture of raw tofu, so I -do- get excited about tofu salad. And I love how you used jicama in this one! Definitely a veggie I don’t get enough of.
I know, jicama is so underrated!
Oooh fun! Sesame ginger tofu sounds good to me! Also, want to hear something kinda weird? I’m kind of afraid of silken tofu… I’m not sure why, but anytime I see a smoothie/dessert/anything recipe with silken tofu, I’m all, “Whew yea never mind, not making that.” So this would also be my chance to get over the fear! Ha.