Asian-Inspired
Sesame Ginger Tofu Salad
Pan-seared tofu cubes sit on shredded lettuce with cucumber and carrots. A sesame-ginger dressing soaks into the warm tofu for a filling meatless meal.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
Photo: gamene (CC BY). Source
Why you’ll love it
- Pressing tofu helps it brown instead of steam.
- Warm tofu absorbs the dressing better than cold cubes.
- Vegetables stay raw for crunch against the soft tofu.
- Uses one pan and common fridge staples.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Press tofu 10 minutes between towels, then cut into 1-inch cubes.
- 2
Heat neutral oil in a skillet over medium-high and sear tofu 3 to 4 minutes per side until golden.
- 3
Whisk soy sauce, rice vinegar, sesame oil, and ginger.
- 4
Toss romaine, cucumber, and carrot in a large bowl.
- 5
Add warm tofu, pour dressing over everything, and toss gently.
- 6
Finish with sesame seeds and green onions, then serve.
Pro tips
- Do not move tofu too soon or the crust will stick.
- Use a vegetable peeler for thin cucumber ribbons.
- Extra dressing keeps well in a jar for 5 days.
Easy substitutions
- tofu
- tempeh
- romaine
- napa cabbage
- soy sauce
- coconut aminos
Storage and reheating
Storage
Store dressed salad up to 2 days; tofu softens but stays flavorful.
Reheating
Best cold or room temperature; warm tofu alone if preferred.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 290
- Protein
- 16 g
- Carbs
- 14 g
- Fat
- 20 g
- Fiber
- 4 g
Budget friendly · Stovetop · Vegetarian
You might also like
Asian Chicken Salad
Shredded cabbage holds sliced chicken, mandarin oranges, and almonds under a sesame-ginger dressing. The chicken is cooked to 165°F before it ever meets the salad.
34 min · Easy
View recipe
Chimichurri Steak Salad
Seared steak slices crown a bed of greens, tomatoes, and red onion. Homemade chimichurri doubles as marinade and finishing sauce.
32 min · Medium
View recipe
Cobb Salad
Romaine lined with chicken, bacon, egg, avocado, tomato, and blue cheese. The chicken is cooked to 165°F and the eggs are hard-boiled.
40 min · Easy
View recipe
Greek Lemon Chicken Salad
Seared chicken strips rest on crisp romaine with cucumber, olives, and feta. A bright lemon-oregano dressing ties the bowl together without weighing it down.
27 min · Easy
View recipeStill hungry?
More in the same lane, not a random mix.
Lemon Dill Salmon Salad
Flaked salmon sits with cucumber, celery, and red onion under a lemon-dill yogurt dressing. The salad stays cool and filling without mayonnaise heaviness.
25 min · Easy
View recipe
BLT Iceberg Wedge Salad
A cold iceberg wedge gets classic BLT toppings: crisp bacon, juicy tomato, and a creamy dressing. Chives finish each plate with a mild onion note.
22 min · Easy
View recipe
Chicken Caesar Salad
Chicken is grilled to 165°F and sliced over romaine with Parmesan, croutons, and a lemon-anchovy dressing. It is a full salad, not a side of leaves.
34 min · Easy
View recipe
Classic Caesar Salad
Crisp romaine, garlicky mayo dressing, Parmesan, and homemade croutons. The dressing uses mayonnaise instead of a raw egg yolk.
27 min · Easy
View recipeFind something else
From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
Read the affiliate disclosure.