Tofu House Salad (l) Recipe

Wash and thoroughly dry mixed salad greens. Place 6 cups of greens in a large shallow serving bowl or onto individual plates.

Slice cucumber into half-moons to yield about 1 cup, halve cherry tomatoes, thinly slice red bell pepper into strips, and shred or julienne the carrot. Arrange cucumber, tomatoes, carrot, and red pepper over the greens.

Thinly slice green onions (use white and green parts). Scatter the green onions and 2 teaspoons toasted sesame seeds over the assembled vegetables.

Prepare and press tofu

Drain 14 oz firm tofu and press gently for 15–20 minutes to remove excess water (wrap in paper towels or a clean kitchen towel, place a cutting board and a light weight on top). After pressing, cut tofu into 3/4–1 inch cubes or 1/2-inch thick rectangles for searing.

Marinate

In a shallow bowl combine 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp minced garlic, 1 tsp grated ginger, 1 tbsp cornstarch, 1/4 tsp salt and 1/8 tsp pepper. Toss the tofu pieces gently to coat evenly. Let sit 8–10 minutes so flavors penetrate and cornstarch adheres.

Sear tofu

Heat 1 tbsp neutral oil in a nonstick or cast-iron skillet over medium-high heat. When hot, add tofu pieces in a single layer leaving space between them. Cook without moving 3–4 minutes until bottoms are golden and crisp. Flip and cook another 2–3 minutes until both sides are browned and crisp. If pan gets dry, add a splash of oil. Remove tofu to a plate lined with paper towel to absorb excess oil.

Toss the seared tofu gently with any remaining marinade solids from the bowl so each piece is glossy and seasoned. Set aside to cool slightly before adding to salad (5 minutes).

In a small bowl whisk together 3 tbsp tahini, 2 tbsp mayonnaise, 2 tsp rice vinegar, 1 tbsp soy sauce, 1 tsp honey or maple syrup, 1/2 tsp sesame oil, 2 tbsp water (add more 1 tsp at a time if you prefer thinner), 1/4 tsp crushed red pepper (optional), and 1/8 tsp salt until smooth and creamy.

Taste and adjust seasoning: add a touch more vinegar for brightness, soy sauce for saltiness, or water to loosen the dressing. The dressing should be creamy and pourable.

Distribute the seared tofu over the salad base. Drizzle 3–4 tablespoons of the creamy sesame dressing over the large salad (or serve dressing on the side).

Add optional garnishes if using: sliced avocado, 1/4 cup chopped kimchi, and 1 tbsp toasted nori strips or furikake for umami crunch.

Finish with an additional sprinkle of toasted sesame seeds and a few extra sliced green onions. Serve immediately so tofu remains crisp.