Tofu Ginger Salad

Ingredients

Salad

• 8 oz Firm or extra-firm tofu, pressed and cubed
• 1 cup Cooked quinoa, rice, or another grain
• 4 cups Mixed greens
• 1 cup Cherry tomatoes, halved
• 1/2 Cucumber, sliced
• 1/4 Red onion, thinly sliced
• 1/4 cup Fresh basil, torn
• 1 tbsp Sesame seeds
• 1 tbsp Neutral oil, for cooking

Tofu Seasoning

• 1 tbsp Tamari or soy sauce
• 1 tsp Sesame oil
• 1/2 tsp Garlic powder
• 1/2 tsp Ground ginger
• 1 tbsp Cornstarch, optional
• 1 pinch Black pepper

Sesame-Ginger Dressing

• 2 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 1 tbsp Tamari or soy sauce
• 1 tbsp Maple syrup or agave
• 1 tsp Fresh grated ginger, or 1/2 tsp ginger powder
• 1 clove Garlic, grated or minced
• 1–2 tbsp Water, to thin
• 1 squeeze Fresh lime juice, optional
• 1 pinch Chili flakes, optional

Instructions

1. Cook the Grain: Prepare the quinoa, rice, or another grain according to the package instructions. Let it cool slightly while preparing the rest of the salad.

2. Season the Tofu: Pat the tofu dry and cut it into bite-sized cubes. Toss it with tamari, sesame oil, garlic powder, ginger, black pepper, and cornstarch if using.

3. Crisp the Tofu: Heat the neutral oil in a skillet over medium-high heat. Cook the tofu for 8–10 minutes, turning occasionally, until golden and crisp on all sides.

4. Make the Dressing: Whisk together the rice vinegar, sesame oil, tamari, maple syrup, ginger, garlic, and water. Add lime juice or chili flakes if desired.

5. Assemble the Salad: Add the greens, cooked grain, tomatoes, cucumber, red onion, basil, and sesame seeds to a large bowl.

6. Finish & Serve: Top with the crispy tofu, drizzle with the sesame-ginger dressing, and toss gently. Serve immediately.

Pro-Tip

Add shredded carrot, edamame, avocado, cabbage, scallions, cilantro, roasted peanuts, or crispy wonton strips for extra flavor and texture. A spoonful of chili crisp or a drizzle of sriracha also works beautifully with the ginger-sesame dressing!