Best 2 Tofu Salad With Chive Ginger Oil Recipes

Craving a healthy and flavor-packed dish? Look no further than tofu salad with chive ginger oil. This vibrant salad features tender tofu, crisp vegetables, and a refreshing dressing made with aromatic chives and ginger. The result is a delightful balance of flavors and textures that will tantalize your taste buds and leave you feeling satisfied. So, gather your ingredients and join us on a culinary adventure as we discover the secrets behind this delectable tofu salad recipe.

Let's cook with our recipes!

JAPANESE TOFU SALAD

Japanese Tofu Salad image

Here is a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges.

Provided by JOSIE

Categories Salad Vegetable Salad Recipes

Time 1h40m

Yield 4

Number Of Ingredients 12

Ingredients

1 (14 ounce) package firm tofu, drained
3 tablespoons soy sauce
1 tablespoon mirin (sweetened rice wine)
2 teaspoons sesame oil, or to taste
1 tablespoon rice vinegar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 large tomato, seeded and chopped
1 small red onion, thinly sliced
¼ cup chopped cilantro
1 tablespoon sesame seeds

Steps:

Place tofu between two plates, and weigh down with a heavy book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes.
Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl. Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden; stir into the soy sauce mixture.
Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro. Pour in the dressing and toss to coat. Garnish with a sprinkle of sesame seeds.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 11 g, Fat 19.1 g, Fiber 3.6 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 695.2 mg, Sugar 3.4 g

CHILE AND GINGER-FRIED TOFU SALAD WITH KALE

Chile and Ginger-Fried Tofu Salad With Kale image

In this spicy salad, cubes of fried tofu act like tender-bellied croutons amid the leaves of baby kale, only with much more protein and spunk than the usual toasted bread.

Provided by Melissa Clark

Categories Tofu Soy Sauce Chile Pepper Kale Spinach Ginger Dinner Vegetarian

Number Of Ingredients 13

Ingredients

1 package (14 to 16 ounces) firm tofu, drained, patted dry, and cut into 8 pieces
⅓ cup soy sauce
¼ cup hot chile sauce, such as Sriracha or sambal oelek chile sauce
1 serrano chile, halved, seeded if desired
⅓ cup chopped fresh cilantro leaves
6 garlic cloves, coarsely chopped
1 tablespoon coarsely chopped peeled fresh ginger
Peanut oil, for frying
½ cup cornstarch
5 ounces baby kale or spinach
2 tablespoons extra-virgin olive oil
Fine sea salt to taste
Sliced scallions (white and green parts), for garnish

Steps:

Arrange the tofu on a plate or baking sheet. In a blender, combine the soy sauce, chile sauce, chile halves, cilantro, garlic, and ginger; puree until smooth.
Using a pastry brush, coat the tofu on both sides with two-thirds of the chile mixture (reserve the rest for serving). Cover with plastic wrap and refrigerate for at least 1 hour and up to 6 hours.
Fill a 12-inch skillet with ½ inch of peanut oil and heat it over medium-high heat. Dip the slabs of tofu in the cornstarch, coating both sides, and tap off the excess.
Working in batches, add the tofu to the hot oil and cook, turning it over once, until it is golden brown, 1 to 2 minutes per side. Transfer the tofu to a paper-towel-lined plate to drain off the excess oil.
In a large bowl, toss the kale with the olive oil and fine sea salt to taste. Add the tofu and toss. Some of the kale will wilt, which is what you want. Serve hot, topped with sliced scallions and cilantro leaves, and with the reserved chile marinade alongside for drizzling.

Tips:

Use firm or extra-firm tofu: This will help the tofu hold its shape and not crumble when you mix the salad.
Press the tofu: This will help remove excess water from the tofu, resulting in a firmer texture.
Cut the tofu into small cubes: This will help the tofu absorb the dressing and flavors of the other ingredients.
Use a variety of vegetables: This will add color, texture, and flavor to the salad.
Make the chive-ginger oil dressing in advance: This will allow the flavors to meld and develop.
Serve the salad immediately: This will prevent the tofu from becoming soggy.

Conclusion:

Tofu salad with chive-ginger oil is a delicious and healthy salad that is perfect for a light lunch or dinner. The tofu is a good source of protein and calcium, and the vegetables provide vitamins, minerals, and fiber. The chive-ginger oil dressing is light and flavorful, and it complements the tofu and vegetables perfectly. This salad is also very easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a healthy and delicious salad, give this tofu salad with chive-ginger oil a try.