Asian Tofu Salad

Asian Tofu Salad

3 Reviews
From: EatingWell Magazine August/September 2005

The best thing about tofu—besides its nutritional value—is the way it carries other flavors, such as the tanginess of this sesame dressing. Serve this warm salad with crunchy breadsticks and a tall glass of iced jasmine tea.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 tablespoons canola oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons reduced-sodium 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


  • Active

  • Ready In

  1. Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
  2. Place tofu and 2 tablespoons of the dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.
  3. Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.
  • Make Ahead Tip: The dressing (Step 1) will keep, covered, in the refrigerator for up to 2 days. Whisk just before using.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Per serving: 236 calories; 16 g fat(2 g sat); 5 g fiber; 16 g carbohydrates; 11 g protein; 165 mcg folate; 0 mg cholesterol; 9 g sugars; 4 g added sugars; 11058 IU vitamin A; 23 mg vitamin C; 286 mg calcium; 3 mg iron; 454 mg sodium; 749 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 3 vegetable, 1 medium-fat meat, 2 fat 1 1/2 Carbohydrate Servings

Reviews 3

November 16, 2014
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By: EatingWell User
I made this salad, minus the honey and veggies, and with the addition of some minced scallions and roasted shrimp. I was trying to duplicate a recipe that is served at our local Chinese restaurant and this comes very close. It is delicious! Next time I might add a tad more ginger but otherwise it is great as is.
June 03, 2010
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By: EatingWell User
This salad is delicious! The tofu added a nice touch to it. We will definitely make this again!
October 08, 2009
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By: EatingWell User
My mom and I made this together and it not only smells delicious but is packed with flavor. We divided up the salad up into 4 containers for easy serving. I'm trying this for my family.