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Tofu Salad

Tofu Salad recipe image
This refreshing Tofu Salad combines tender cubes of firm tofu with crisp bok choy and fresh basil, tossed in a savory-sweet hoisin and sesame dressing. The addition of lemon zest and juice brightens the rich flavors, while toasted sesame seeds add a delightful crunch. It&# 226;ÂÂs a quick, plant-based meal thatâÂÂs perfect for a light lunch, a picnic side, or a healthy dinner. Ready in under 30 minutes, this dish brings together international flavors with simple, wholesome ingredients you likely already have in your pantry. Serve it chilled or at room temperature for the best texture and flavor balance.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 11.1
Dietary: Vegan, Vegetarian
Description
This refreshing Tofu Salad combines tender cubes of firm tofu with crisp bok choy and fresh basil, tossed in a savory-sweet hoisin and sesame dressing. The addition of lemon zest and juice brightens the rich flavors, while toasted sesame seeds add a delightful crunch. It&# 226;€™s a quick, plant-based meal that’s perfect for a light lunch, a picnic side, or a healthy dinner. Ready in under 30 minutes, this dish brings together international flavors with simple, wholesome ingredients you likely already have in your pantry. Serve it chilled or at room temperature for the best texture and flavor balance.
Ingredients
  • 1 block Firm tofu, drained and cubed
  • 2 cups Bok choy, chopped
  • 1 cup Rice noodles or soba noodles
  • 1 medium Red onion, thinly sliced
  • 1 fresh Chili, sliced
  • 1/2 cup Fresh basil leaves, torn
  • 2 tablespoons Hoisin sauce
  • 1 tablespoon Soy sauce
  • 1 teaspoon Sesame oil
  • 1 Lemon, zest and juice
  • 1/4 cup Sesame seeds, toasted
Directions
  1. 1
    Place noodles in a large heatproof bowl and cover with boiling water.
  2. 2
    Let stand for 5 minutes or until softened, then drain well.
  3. 3
    Snip the softened noodles into shorter lengths with kitchen shears.
  4. 4
    Transfer the noodles to a large mixing bowl.
  5. 5
    Add the cubed tofu, chopped bok choy, sliced onion, chili, and basil to the bowl.
  6. 6
    In a small jug or bowl, whisk together the hoisin sauce, soy sauce, lemon zest, lemon juice, and sesame oil.
  7. 7
    Pour the dressing over the salad ingredients and toss gently to combine evenly.
  8. 8
    Serve immediately, sprinkled generously with toasted sesame seeds.

Nutrition Facts

Amount Per Serving
Calories 11.1kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best eaten fresh to maintain the crunch of the vegetables.

Substitutions: You can substitute rice noodles with soba noodles or even spiralized zucchini for a lower-carb option. Any firm or extra-firm tofu works well.

Tip: Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant for enhanced flavor.

Variation: Add shredded carrots or cucumber slices for extra freshness and crunch.

Keywords: tofu, salad, vegan, asian, sesame, hoisin, bok choy, quick, healthy, lunch, side dish, plant-based, lemon, basil, crunchy, refreshing, meal prep
Read it online: https://www.chefs-mate.com/recipe/tofu-salad-12/