Chopped Salad With Seasoned Tofu Strips

By Martha Rose Shulman

Updated June 8, 2021

Chopped Salad With Seasoned Tofu Strips
Andrew Scrivani for The New York Times
Total Time
30 minutes, plus at least 15 minutes' refrigeration
Rating
4(88)
Comments
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I like to serve baked seasoned tofu strips warm on top of the salad. They are delicious cold, too; it is worth making up a separate batch for the refrigerator. If you have an assortment of leftover vegetables, throw them in here!

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Ingredients

Yield:Serves 4

    For the Tofu

    • ¼cup soy sauce
    • 2tablespoons mirin
    • 1tablespoon rice vinegar
    • 1tablespoon minced or grated fresh ginger
    • ½teaspoon sugar
    • 1tablespoon sesame oil
    • 1pound firm tofu

    For the Salad

    • 1romaine heart, chopped
    • 5cups mixed chopped or diced vegetables, such as green or red cabbage, celery (from the inner heart), red bell pepper and radishes (sliced or chopped)
    • ¼cup dry roasted peanuts, coarsely chopped
    • ¼cup chopped cilantro (more to taste)
    • 1serrano pepper, seeded and minced (optional)

    For the Dressing

    • 2tablespoons fresh lime juice
    • ¼cup tofu marinade, above
    • 2tablespoons canola or peanut oil
    • â…“cup low-fat buttermilk or plain nonfat yogurt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

382 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 11 grams polyunsaturated fat; 15 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 28 grams protein; 1017 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Marinate the tofu: combine the soy sauce, mirin, rice vinegar, ginger and sugar in a 2-quart bowl. Whisk in the sesame oil and combine well. Drain the tofu and pat dry with paper towels. Slice into ⅓-inch thick slabs and cut the slabs in half lengthwise to get strips approximately ⅓ inch thick by ¾ inch wide. Blot each strip with paper towels. Add to the bowl with the marinade and gently toss to coat. Cover and refrigerate for 15 minutes to an hour, or for up to a day.

  2. Step 2

    Meanwhile, heat the oven to 375 degrees and line a baking sheet with parchment. Lift the tofu out of the marinade and arrange the pieces on the parchment-covered 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.

  3. Step 3

    In a large bowl, combine all of the salad ingredients. Whisk together the dressing ingredients and toss with the salad. If desired, transfer to a platter. Garnish with the tofu strips and serve.

Tip
  • Advance preparation: The chopped vegetables can be prepared up to a day ahead and refrigerated in a well-covered container. The tofu marinade will keep for two days in the refrigerator. The baked seasoned tofu will keep for several days in the refrigerator.

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Ratings

4 out of 5
88 user ratings
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Comments

Joan

Made this with Kite Hill Almond Yogurt (plain unsweetened) and it was delish!!

Joan

Made this with Kite Hill Almond Yogurt (plain unsweetened) and it was delish!!

Mods

Form y family, 1.5x the tofu and marinade, just 1x dressing and salad ingredients. Cut tofu blocks into twelfths; needed more cooking time. Dressing needs slightly less oil.

CT

This is delicious. My spouse doesn't like tofu but loved this. I pressed the water out of the tofu before putting it in the marinade. It soaked up most of the marinade but I used the small amount left over for the dressing and added more soy sauce, olive oil and vinegar. You could make a vegan version by using soy yogurt rather than dairy yogurt in the dressing.

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