Asian Crispy Tofu Salad
- Ready In:
- 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
- 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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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.
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.
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!!