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Asian-Style Tossed Salad with Baked Tofu – vegetarian recipe
Stav Kogan

Asian-Style Tossed Salad with Baked Tofu

A festival of textures and flavors, this Asian-style tossed salad features crisp vegetable matchsticks, savory baked tofu, and a sweet and tangy sesame-soy dressing. It's the perfect light lunch or refreshing side dish that's packed with plant-based goodness.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 4 serving
Calories: 187
Ingredients Method Nutrition

Ingredients
  

Dressing
  • 3 tablespoons (45 ml / 1.5 fl oz) low-sodium soy sauce
  • 3 tablespoons (45 ml / 1.5 fl oz) rice vinegar
  • 2 tablespoons (30 ml / 1 fl oz) light brown sugar
  • 1 tablespoon (15 ml / 0.5 fl oz) toasted sesame oil
Salad
  • 1 8-ounce / 225 g (7.9 oz) package baked tofu
  • 2 celery stalks
  • 2 large carrots, peeled
  • 1 small turnip, peeled
  • ½ medium cucumber, peeled
  • ½ cup shiitake mushroom caps
  • ¼ cup chopped fresh cilantro
  • 2 green onions, green parts only
  • ½ teaspoon red pepper flakes
  • 2 packed cups shredded romaine lettuce or baby kale
  • ¼ cup toasted cashew pieces, for garnish
  • 1 tablespoon (15 ml / 0.5 fl oz) sesame seeds, for garnish
  • For a quick lunch, prep the dressing and chop the vegetables and tofu ahead of time. Store them in separate airtight containers in the fridge. Just toss together before serving.
  • Feel free to swap in other crunchy vegetables like bell peppers, daikon radish, or snow peas. Use a mandoline for perfectly uniform matchsticks in seconds.
  • For an even heartier meal, add a cup of cooked and cooled edamame or soba noodles to the salad before tossing with the dressing.
  • This dressing is fantastic on more than just this salad! Use it as a marinade for tofu or tempeh, a dipping sauce for spring rolls, or a drizzle over steamed vegetables.

Method
 

  1. Make the Dressing:** In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, and sesame oil until the sugar dissolves.
  2. Set aside.
  3. Prep the Salad:** Cut the baked tofu, celery, carrots, turnip, and cucumber into thin matchsticks. Thinly slice the shiitake mushroom caps and cut the green onions into ribbons.
  4. Place everything in a large bowl along with the chopped cilantro.
  5. Toss and Marinate:** Pour the dressing over the tofu and vegetable mixture.
  6. Toss gently to coat.
  7. Let the salad stand for at least 30 minutes, stirring occasionally, to allow the flavors to meld.
  8. Assemble and Serve:** Just before serving, stir in the red pepper flakes.
  9. Arrange the shredded romaine or baby kale on a platter or in bowls.
  10. Top with the marinated salad mixture and garnish with toasted cashews and sesame seeds, if using.

Nutrition

Calories: 187kcalCarbohydrates: 23gProtein: 10gFat: 7g

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