Asian Tofu Salad

User Avatar
Member since 2007
No Video

Serves 4-5 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

Toasted sesame oil
2 cloves fresh garlic, thinly sliced
3-4 shallots, halved, thinly sliced into half moon pieces
5-6 thin slices fresh ginger, finely minced
grated zest of 1 lime
soy sauce
1 red bell pepper, roasted over an open flame, peeled, seeded, diced
1 carrot, fine matchstick pieces
4 slices packaged backed tofu
1 bunch watercress, rinsed well, finely diced
brown rice vinegar
One half cup Valencia peanuts
2 tablespoons brown rice syrup
pinch sea salt
1 mango, peeled, pitted, thinly sliced


Place about 3 tablespoons of oil in a deep skillet and turn heat to medium.

When the oil is hot, add garlic, shallots, ginger and lemon zest, a splash of soy sauce and sauté for 2-3 minutes.

Stir in red pepper and carrot, another splash of soy sauce and sauté for 2-3 minutes.

Add one half cup mirin, season lightly with soy sauce and reduce heat to low.

Cook vegetables, uncovered, until liquid has reduced to a thin syrup, 10-12 minutes.

Stir in baked tofu and lay watercress on top. Cover and turn off heat.

Allow watercresss to steam until just wilted, 1-2 minutes.

Remove from heat and stir in a sprinkle of brown rice vinegar.

To make the peanuts, place the peanuts in a heat-resistant bowl.

Bring rice syrup and salt to a foaming boil over high heat.

Pour over peanuts and stir well to coat.

Immediately stir sweet peanuts into tofu dish.

Transfer cooked tofu mixture to a serving platter and arrange sliced mangoes around the rim of the dish.

Questions, Comments & Reviews

More Great Recipes: Misc. Salad | Salad
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls