Seared Tofu with Baby Asian Green Salad

Seared Tofu with Baby Asian Green Salad

  • Prep: 25 min
  • Cook Time: 8 min
  • Total: 33 min
  • Serving: 4 Servings

Freshly squeezed juice, soy sauce, grated garlic and fresh ginger give this Asian-inspired vegetarian dish, intense and sharp levels of favor.


  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons soy sauce
  • 2 teaspoons finely grated garlic (about 4 cloves)
  • 2 teaspoons finely grated peeled ginger
  • 1 teaspoon sugar
  • 2 pounds firm tofu, rinsed and drained and cut into 8 pieces
  • 4 tablespoons vegetable oil, divided
  • 2 tablespoons fresh lime juice
  • 10 ounces mixed baby Asian greens
  • Sea salt and fresh black pepper


  1. Put the greens in a bowl and set aside.
  2. Place the orange juice, soy sauce, garlic, ginger, sugar, and a pinch of salt into a bowl and whisk vigorously until blended. Add the tofu to the orange juice mixture, mix to coat and then set aside to marinate for 15 minutes.
  3. Place 3 tablespoons of olive oil into a large sauté pan over medium heat. Once the oil begins to shimmer, add the marinated tofu and cook for 4 minutes on each side, then transfer to a plate.
  4. Pour the lime juice into the pan, along with the remaining olive oil, and whisk to combine. Pour the lime mixture over the greens, add a few pinches of salt and pepper and then toss to coat. Serve the seared tofu on top of the mixed greens.

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