Vegetarian Asian Tofu Salad

Vegetarian Asian Tofu Salad

  • Prep: 12 min
  • Cook Time: 15 min
  • Total: 27 min
  • Serving: 4 Servings

This vegetarian Asian-inspired dish uses tofu instead of chicken or pork, and is seasoned with a sweet and savory honey and ginger vinaigrette.


  • 3 tablespoons canola oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon salt
  • 1 14-ounce package extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
  • 8 cups mixed salad greens
  • 2 medium carrots, peeled, halved lengthwise and sliced
  • 1 large cucumber, chopped


  1. In a small bowl, mix together the canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt with a whisk until smooth and creamy.
  2. Place 2 teaspoons of the honey mixture in a medium-sized skillet over medium-high heat, and add the tofu. Cook for a total of 15 minutes, flipping every 3 minutes to ensure even cooking.
  3. Remove the pan from the heat and add 2 tablespoons of the honey mixture to the tofu. Stir to coat.
  4. Place the greens, carrots and cucumber in a large bowl and add the honey mixture. Toss to coat and then top the salad with the tofu. Serve immediately.


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