Crunchy Asian Salad With Baked Tofu Recipe

Hey there, foodie fam! I just discovered a Crunchy Asian Salad with Baked Tofu recipe that is about to totally reinvent your salad game—packed with vibrant veggies and a flavor-packed sesame-ginger dressing, it’s everything you never knew you needed in a meal. Trust me, this dish is the kind of culinary magic that makes your taste buds do a happy dance!

I enjoy concocting dishes that deliver both taste and texture. My Crunchy Asian Salad with Baked Tofu is a case in point.

It brings together luscious napa cabbage, vibrant red cabbage, and colorful carrots, as well as some eye-catching red bell pepper. Visually it doesn’t disappoint; it’s stunningly colorful.

Healthwise, it’s a veritable treasure chest of nutrients. And then there’s the tofu.

It’s baked. It’s crunchy.

It’s peanut-y. No, I’m not kidding you.

This dressing with peanuts tastes outrageous. And here’s the kicker: you have to finish this salad with cilantro.

You just have to.

Crunchy Asian Salad With Baked Tofu Recipe Ingredients

• Firm Tofu: Protein-rich and heart-healthy, it provides a satisfying base.
• Napa Cabbage: Low-calorie, vitamin-rich, adds crunchy texture.
• Red Cabbage: Antioxidants and vibrant color, boosts nutrients.
• Carrots: High in fiber and beta-carotene, subtly sweetens salad.
• Red Bell Pepper: Vitamin C-rich, adds a pop of color and crunch.
• Sesame Oil: Nutty flavor, healthy fats enhance taste profile.
• Rice Vinegar: Adds a light, tangy acidity to dressing.
• Sesame Seeds: Toasted for a nutty finish and crunchy texture.
• Sriracha: Optional spicy kick, increases flavor depth.

Crunchy Asian Salad With Baked Tofu Recipe Ingredient Quantities

• 1 block (14 oz) firm tofu, drained and pressed
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon sriracha (optional)
• 4 cups napa cabbage, thinly sliced
• 1 cup red cabbage, thinly sliced
• 1 cup carrots, julienned or shredded
• 1 red bell pepper, thinly sliced
• 3 green onions, sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts or cashews, chopped
• 2 tablespoons sesame seeds, toasted
• 3 tablespoons soy sauce (for dressing)
• 2 tablespoons rice vinegar (for dressing)
• 1 tablespoon sesame oil (for dressing)
• 1 tablespoon honey or maple syrup (for dressing)
• 1 tablespoon lime juice (for dressing)
• 1 teaspoon fresh ginger, grated (for dressing)
• 1 garlic clove, minced (for dressing)

How to Make this Crunchy Asian Salad With Baked Tofu Recipe

1. Set your oven to 400°F (200°C) to preheat. Get a baking sheet ready by either greasing it or, preferably, lining it with parchment paper.

2. Slice the pressed tofu into 1-inch cubes. In a mixing bowl, combine and whisk together 3 tablespoons of soy sauce with 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, 1 tablespoon of honey or maple syrup, and sriracha if desired. Add the tofu to the marinade and let it sit for 10-15 minutes.

3. Evenly spread the marinated tofu cubes on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, for golden, slightly crispy tofu.

4. At the same time, get the salad dressing ready by combining in a small bowl 3 tablespoons of soy sauce with 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of honey (or maple syrup), 1 tablespoon of lime juice, 1 teaspoon of freshly grated ginger, and 1 clove of minced garlic. Whisk all of these ingredients together until they are fully incorporated.

5. Combine in a large bowl the following ingredients: freshly sliced napa cabbage, red cabbage, carrots (cut into matchstick or shredded form), red bell pepper (thinly sliced), and green onions (sliced).

6. Put the dressing over the thoroughly mixed cabbage and toss until all the vegetables are coated.

7. Include the tofu, now baked and cut into cubes, in the salad. Toss the salad gently, with the objective of thoroughly mixing the ingredients, of which the cubes are now one.

8. Disperse the minced fresh cilantro, the chopped roasted peanuts or cashews, and the toasted sesame seeds over the salad.

9. Toss the salad one last time to mix the components completely.

10. Serve the Crunchy Asian Salad with Baked Tofu right away, or chill for a few hours to let the flavors meld before serving. Enjoy!

Crunchy Asian Salad With Baked Tofu Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper or cooking spray
4. Chef’s knife
5. Cutting board
6. Mixing bowl
7. Whisk
8. Small bowl
9. Large bowl
10. Measuring spoons
11. Vegetable peeler (optional, for carrots)
12. Grater (for ginger)
13. Garlic press (optional)
14. Tongs or salad tossers

FAQ

• Can I use a different protein instead of tofu?For a non-vegetarian or soy-free alternative, you can replace the tofu with grilled chicken, shrimp, or tempeh.
• Is it necessary to press the tofu?Indeed, when you press tofu, the excess moisture is removed, which not only allows it to absorb the marinade better but also causes it to become crispy when baked.
• Can this salad be made in advance?You can make this salad a few hours before serving it; just wait to add the dressing and peanuts or cashews until you are ready to serve. That way, everything will still be crunchy and fresh!
• What can I use instead of napa cabbage?If you cannot find napa cabbage, you can substitute savoy cabbage or green cabbage in its place.
• How do I store leftovers?Leftovers should be placed in an airtight container and stored in the refrigerator, where they can last for up to 2 days. Keep the dressing separate; otherwise, the salad will be soggy.
• What if I don’t have sriracha?When it comes to heat, feel free to substitute in another hot sauce or chili paste of your choice. Or leave it out entirely for a sauce that won’t set your mouth on fire.
• Can I toast my own sesame seeds?You can indeed toast sesame seeds. Place them in a dry skillet, over medium-low heat, and stir frequently until they turn a golden brown.

Crunchy Asian Salad With Baked Tofu Recipe Substitutions and Variations

Substitutes for firm tofu include tempeh and chickpeas, which both provide protein but have different tastes and textures.
Sesame oil: Substitute with a different base oil, such as olive oil or peanut oil, and achieve a different flavor profile.
Tamari or coconut aminos are excellent gluten-free alternatives to soy sauce.
Sweeteners for honey or maple syrup: Agave nectar or brown sugar can be used.
Vinegar made from rice: Use apple cider vinegar or white wine vinegar as substitutes.

Pro Tips

1. Press the Tofu Well Ensure you press the tofu thoroughly to remove excess moisture before marinating. This helps the tofu absorb the marinade better and ensures a firmer texture after baking.

2. Marinate Longer for Extra Flavor If time allows, marinate the tofu for at least 30 minutes or even overnight in the refrigerator. This will enhance the flavor, making the tofu more savory and delicious.

3. Toast Nuts and Seeds For added depth of flavor, lightly toast the peanuts or cashews and sesame seeds in a dry skillet over medium heat until they are fragrant. This brings out their natural oils and enhances the salad’s crunchy texture.

4. Thinly Slice Vegetables Make sure the vegetables are sliced very thinly to ensure they mix well with the salad and absorb the dressing evenly. This also adds to the salad’s overall crunchy texture.

5. Chill for Flavor Melding After making the salad, refrigerate it for at least an hour if possible. This allows the flavors to meld together, making for a more cohesive and tastier dish.