Best Spicy Tofu Salad Recipes

SKILLET SOBA, BAKED TOFU AND GREEN BEAN SALAD WITH SPICY DRESSING

Steps:

• Make the baked tofu: Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat the tofu dry with paper towels and cut into dominoes, about 1/3 inch thick. In a large, wide bowl whisk together all of the marinade ingredients for the tofu. Pat each piece of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat and keep warm.
• Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste and the green beans. Boil 5 minutes and using a slotted spoon or skimmer, transfer to a bowl of cold water and drain. Set aside.
• Bring the water back to a boil. Add the soba gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that the noodles don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with 2 tablespoons of the sesame oil. (If using rice noodles, boil 5 to 6 minutes without adding the water, until cooked al dente).
• Whisk together 1 tablespoon of the tofu marinade, the rice vinegar, garlic, ginger, hot chile oil or cayenne, soy sauce, remaining sesame oil and buttermilk. Pour over the noodles, add the beans, tofu and cilantro, and gently toss together.
• Heat a wide skillet over medium-high heat and add the noodle salad. Toss in the pan until heated through and serve.

TOFU AND SPINACH SALAD SPICY MISO DRESSING

Steps:

• In a blender cup, add vinegar, soy sauce, miso, sambal oelek, sugar and gari. Blend until smooth. Slowly drizzle in both oils. Check for seasoning. Pour dressing into a bowl and fold in scallions. Toss the spinach with the dressing.
• Plating: Place a ring mold in the center of a plate. Make a napoleon by alternating layers of tofu and spinach. Remove ring and drizzle with more dressing. Garnish with gari and sesame seeds.

SPICY TOFU SALAD

Steps:

• Cut tofu into 1cm cubes.
• Cut onion in half then into fine slices.
• Cut carrot and pepper into fine strips.
• Combine tofu, onion, carrot, pepper and dressing in bowl, mix well.
• Cover and refrigerate for at least 3 hours.
• Serve salad sprinkled with peanuts.
• DRESSING: Combine chillies, juice, sugar and lemon grass in jar and shake well.

SPICY TOFU SALAD BOWL

Steps:

• Mix green onions, soy sauce, sesame seeds, Korean red pepper powder, sugar, and sesame oil together in a bowl until evenly combined.
• Place rice in a serving bowl. Toss lettuce and cucumber together and place onto rice. Arrange tofu over lettuce and cucumber. Drizzle sesame mixture over tofu to taste.

SPICY SESAME TOFU SALAD (VEGETARIAN TIMES)

Steps:

• To make tofu:.
• Preheat oven to 350 degrees. Coat baking sheet with cooking spray.
• Toss tofu with sesame seeds and oil in a large bowl until well coated.
• Spread cubes in a single layer on prepared baking sheet and bake for 30 to 35 minutes, until browned. Turn occasionally and let cool when done.
• To make salad:.
• Combine kimchee, peanuts, sesame oil in a large bowl. Add coleslaw mix, snow peas, carrots, onions, and baked tofu and mix well.
• Serve immediately or store up to two days in refrigerator.

SKILLET SOBA, BAKED TOFU AND GREEN BEAN SALAD WITH SPICY DRESSING

Steps:

• 1. Make the baked tofu: Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat the tofu dry with paper towels and cut into dominoes, about 1/3 inch thick. In a large, wide bowl whisk together all of the marinade ingredients for the tofu. Pat each piece of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat and keep warm 2. Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste and the green beans. Boil 5 minutes and using a slotted spoon or skimmer, transfer to a bowl of cold water and drain. Set aside. 3. Bring the water back to a boil. Add the soba gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that the noodles don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with 2 tablespoons of the sesame oil. (If using rice noodles, boil 5 to 6 minutes without adding the water, until cooked al dente). 4. Whisk together 1 tablespoon of the tofu marinade, the rice vinegar, garlic, ginger, hot chile oil or cayenne, soy sauce, remaining sesame oil and buttermilk. Pour over the noodles, add the beans, tofu and cilantro, and gently toss together. 5. Heat a wide skillet over medium-high heat and add the noodle salad. Toss in the pan until heated through and serve.

YAM TAO HOO (THAI SPICY TOFU SALAD WITH MINCED PORK)

Steps:

• Fry shallots in hot vegetable oil until browned and crispy. Set aside. Fry tofu in hot vegetable oil until browned. Set aside. Blanch pork in boiling water until cooked through, 2-3 minutes. Set aside. Toast peanuts in oven or dry saute pan. Grind in food processor or spice grinder until finely ground. Set aside. Combine lime juice, fish sauce, and sugar. Adjust amounts to taste. Combine tofu, pork, cucumber, tomato. celery, chili powder, and peanuts. Toss with lime juice dressing. Arrange on plates, drizzle with coconut milk, and top with shallots.

SPICY, CRISP TOFU ON MINT-AVOCADO SALAD

Steps:

• Cut the tofu in half horizontally (slicing parallel to work surface). Keep the tofu stacked; cut crosswise in half to make 4 rectangles. Cut each rectangle into 2 triangles. Press).
• In a large bowl whisk together 1/2 teaspoon chili sauce, orange zest, orange juice, and olive oil. Season the mixture with salt to taste. Set aside.
• Pour the remaining 1/3 cup chile sauce into a shallow bowl. Place the panko in a separate shallow bowl. Piece by piece, gently coat the tofu in the chile sauce and then the panko, patting it on each piece to coat.
• In a large, nonstick skillet, heat half the canola oil over medium heat. Gently place half the tofu in skillet. Pan-fry the tofu, turning once, until outsides are crisp and brown, about 3 minutes per side. Remove from heat. Repeat the process with remaining oil and tofu.
• Add lettuce and mint to bowl with dressing; toss to coat. Place equal mounds of salad in center of four plates; fan avocado slices on top. Arrange 2 tofu triangles next to the avocado and serve immediately.

SPICY SQUASH AND TOFU SALAD

Steps:

• Preheat oven to 200C/gas 6.
• Dice the squash and tofu (about 2cm cubes), halve the tomatoes, peel and roughly chop the onion.
• Place all of the above in a roasting tray and drizzle with the oil. Sprinkle tofu with chilli flakes. Roast for about 20 minutes (until squash is tender).
• Wash and mix leaves, place a generous portion on each plate.
• Place roasted vegetables and tofu on the leaves, sprinkle with seeds.
• Add salad dressing if desired (something simple like olive oil and balsamic is best).