Asian Crispy Tofu Salad

Name: Asian Crispy Tofu Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 14 ounces organic extra firm tofu (Nasoya works great and low fat is also okay to use); 3 tablespoons soy sauce; 1 -2 scallion, sliced thin (white and green parts); 2 garlic cloves (smashed with back of knife or garlic press); 1 inch fresh ginger, sliced; 1 teaspoon dried lemongrass (optional but recommended) or 1 tablespoon fresh lemongrass (optional but recommended); 1 teaspoon sesame oil; salt and pepper, to taste

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Submitted by Kumquat the Cats fr

"Made this for my BF yesterday and he rated it 6 stars. The ingredients and instructions came from the chef at The Market at Newport, a popular cafeteria near where I work that serves excellent food. I supplied the amounts. Do not make this with silken tofu as it will just fall apart. Buy the type of tofu that's packed in water instead. Good as a meat substitute, or snack, or serve it on top of a bed of greens with a bit of rice vinegar or dressing of your choice. It's also really good with balsamic vinegar. *NOTE* - Use a non-stick frying pan, and don't peek at it otherwise it won't get crispy."

Asian Crispy Tofu Salad created by Leggy Peggy

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Ready In:: 40mins
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ingredients

14 ounces organic extra firm tofu (Nasoya works great and low fat is also okay to use)
3 tablespoons soy sauce
1 -2 scallion, sliced thin (white and green parts)
2 garlic cloves (smashed with back of knife or garlic press)
1 inch fresh ginger, sliced
1 teaspoon dried lemongrass (optional but recommended) or 1 tablespoon fresh lemongrass (optional but recommended)
1 teaspoon sesame oil
salt and pepper, to taste

directions

Whisk all ingredients except for tofu in a 9x9 inch square baking dish.
Drain and slice tofu in half lengthwise to make two thinner slabs. Blot with a paper towel.
Preheat non-stick skillet over medium heat and spray with non-stick spray. Slide tofu slices onto skillet and grill for about 4-5 minutes per side, flipping carefully with a large spatula. Brown it nicely to give it color and texture.
Slip tofu slices into marinade, and turn with spatula at least once. While the tofu is sitting in the marinade, cut each slab 3 times lengthwise and widthwise with a sharp knife to make 16 squares per slab. Toss carefully.
Let marinate for up to 30 minutes and remove garlic and ginger slices before serving warm, at room temperature or chilled.

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RECIPE MADE WITH LOVE BY

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review by swiersem

7/9/2012

5 stars are not enough! This is one of two MOST FAVORITE tofu recipes. I, too, chop (press or slice) the ginger very small so I don't need to remove it. I found a tube of lemon grass herb blend at the grocery store near the fresh herb section (Gourmet Garden brand) and squeeze in about an inch. I add this to mixed green salads or eat it plain as a quick snack. It keeps well in the fridge.
review by NancyNic

6/16/2012

Loved this! I doubled the marinade and added broccoli celery onions carrots to marinde. Yummy
review by Garlic Chick

3/11/2011

Five stars, great! I've made this twice and love it. I made as directed, but I used my garlic press to press the two garlic cloves and the ginger, so used less ginger and I didn't remove before serving. I didn't have lemon grass but wanted the hint of lemon so I zested half a lemon and added that. It was so good I didn't bother to buy the lemon grass the second time, just used the lemon zest. Fantastic, I'll make it again. I like to serve it over greens in order to call it a salad. Thanks for posting, Kumquat's friend, I'll make this many times in the future.
review by jimnyo

7/30/2010

OK, first of all make sure you read the directions (like I didn't) and KEEP THE TOFU IN ORIGINAL BLOCK while you fry it. I cut it into chunks beforehand and then of course had to sit their and turn them to get all the sides crispy b/c I'm anal like that. If I had just cut it afterwards, like it said to, I would've saved so much time. It tasted great...made a salad with romaine, shredded carrots, alfalfa sprouts, cold cooked three grain rice mix from Trader Joe's, a little sesame seed and furikake and the Asian Vinaigrette on this site (http://www.food.com/recipe/asian-vinaigrette-salad-dressing-114822) and added the tofu on top. OOOMMMGGG. Really, really good. The only reason I couldn't give it 5 stars was my husband STILL doesn't like it (but my 2 little picky kids DID!) and it seemed more work to fry it first than to just marinate it and then throw it in the oven. Next time I will try the latter and see if it still tastes as good. Oh, also, I didn't have green onions so I subbed chopped red onions.<br/><br/>Thanks for this!!
review by adopt a greyhound

6/30/2010

Added this when cooled to Recipe #154432. Good add.