🛒Ingredients
- 14 oz firm tofu, drained and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 avocado, diced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey or agave syrup
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
🔧Kitchen Tools Needed
- large skillet
- large salad bowl
- small bowl
- whisk
📝Instructions
- 1
In a large skillet, heat olive oil over medium heat. Add the cubed tofu and season with salt and pepper. Cook for 8-10 minutes, turning occasionally, until golden brown on all sides. Remove from heat and let it cool slightly.
- 2
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, avocado, and red onion.
- 3
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger to create the dressing.
- 4
Add the cooked tofu and sesame seeds to the salad bowl.
- 5
Drizzle the dressing over the salad and gently toss to combine all the ingredients.
- 6
Serve immediately or refrigerate for up to 2 hours for a chilled salad.
🥗Nutrition Information
⚡Calories per serving: 250
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use a different type of tofu?
Yes, you can use extra firm tofu for a firmer texture, or silken tofu for a softer texture, though the latter may not hold its shape as well during cooking.
How can I make this salad spicier?
To add some heat, you can include a pinch of red pepper flakes in the dressing or add sliced fresh chili peppers to the salad.
