Asian Chopped Salad with Tofu
A mix of greens, carrots, celery, green onions, and edamame topped with pan-seared tofu marinated in garlic and ginger with a honey and soy based dressing for a fresh-tasting and delicious meal.
Ingredients
- 16 oz firm or extra firm tofu
- 1 tablespoon sesame oil
- 1 inch cube fresh ginger grated
- 3 cloves garlic minced
- 1 tablespoon canola oil
- 4 cups Romaine chopped
- 2 1/2 cups green cabbage shredded
- 10 oz frozen edamame thawed and removed from pod
- 1 carrot grated
- 1 cucumber chopped
- 2 stalks celery chopped
- 2 green onions chopped
- 2 tablespoons mint chopped
- 2 tablespoons cilantro chopped
Dressing
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- Juice 1 lime
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Remove tofu from package, drain, and pat dry with paper towels. Combine tofu with sesame oil, ginger, and garlic in a bowl and refrigerate for 1-3 hours.
- In the meantime, combine Romaine, cabbage, edamame, carrot, cucumber, celery, onions, mint and cilantro in a large bowl and refrigerate until ready to serve.
- In a non-stick skillet, heat oil over medium high heat. Add tofu and sear 2-3 minutes a side until golden brown on 3-4 sides. Remove from heat.
- In a medium bowl, combine ingredients for dressing and whisk together. Add to salad and mix to coat evenly. Add tofu on top and serve.
Notes
Adapted from Very Well Fit