Asian Salad with Ginger Marinated Tofu

Asian Salad with Ginger Marinated Tofu
ingredients
all
1 Tbs minced fresh ginger
1/3 cup tamari
1/4 cup brown rice vinegar
1/4 cup toasted sesame oil
1 Tbs minced garlic
8 oz extra firm tofu
10 cups romaine hearts
shredded
3 medium carrots
grated
4 scallion
sliced
1 medium daikon radish
grated
2/3 cup creamy almond butter
1/3 cup brown rice vinegar
3 Tbs water
2 Tbs tamari soy sauce
1 Tbs ginger
minced
2 cloves garlic
1 1/2 tsp sesame oil
1 tsp toasted sesame oil
1/4 tsp red pepper flakes
1 cup cilantro leaves
maple syrup
to taste
sesame seeds
for garnish
cookware
A balancing Asian recipe of ginger marinated tofu. A healthy and delicious way to incorporate tofu with your salad.
1
Make marinade by whisking tamari, vinegar, toasted sesame oil, garlic and ginger in a bowl.
2
Drain tofu and cut into small dice. Press lightly with towel to drain off excess liquid. Add to marinade and coat. Set aside and place in fridge for at least 1 hour.
3
Prepare vegetables for salad: romaine hearts, carrots, scallions and daikon radish. Toss together in a bowl.
4
Combine dressing in food processor: almond butter, vinegar, water, tamari, ginger, garlic, sesame oil, toasted sesame oil, cilantro and red pepper flakes. Process until smooth and creamy. Taste and add a little maple syrup if necessary to balance.
5
Preheat oven to 400F. Line baking sheet with parchment paper. Drain marinade from tofu and reserve if desired. Place tofu flat on baking sheet. Bake for 10-15 minutes. Remove, flip tofu on other side and bake 10-15 more minutes or until golden brown and a little crispy.
6
Toss dressing with salad, just enough to coat tofu. Transfer on serving plate. Garnish with extra sesame seeds and cilantro.
source: Bauman College
notes
vegan, dairy free, contains soy, nuts and seeds