Tofu and Herb Salad With Sesame
Published Jan. 8, 2020
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup white sesame seeds, toasted and coarsely ground
- 3tablespoons lime juice
- 1teaspoon grated ginger
- 1teaspoon finely chopped green chile
- 2teaspoons toasted sesame oil
- 1teaspoon soy sauce
- ¾cup plain yogurt (not Greek-style)
- Salt and pepper
- 2cups watercress sprigs
- 1cup Italian parsley leaves
- ½cup cilantro sprigs
- 1cup mixed herbs, such as whole tarragon leaves, whole or torn mint or basil leaves, chervil sprigs, snipped dill and slivered shiso
- 2cups thinly sliced cucumber (from 1 large cucumber)
- 1(14-ounce) package silken or soft tofu, cut into 1-inch cubes
- Black or white sesame seeds, for garnish (optional)
Nutritional analysis per serving (6 servings)
125 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 8 grams protein; 422 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
- Step 1
Make the sauce: In a small bowl, put ground sesame seeds, lime, ginger, chile, sesame oil and soy sauce. Add yogurt and stir to combine. Season with salt and pepper. (If necessary, thin with a little water.) Set aside.
- Step 2
On individual plates, arrange watercress, parsley and cilantro, then the mixed herbs. Scatter cucumber slices here and there. Top with the tofu cubes. Sprinkle with salt and pepper.
- Step 3
Drizzle sauce over each plate, and garnish with sesame seeds, if desired.
Private Notes
Comments
A solid 10. Modified based on what I had-butter lettuce instead of watercress. 2x parsley as no cilantro. Lots of mint & basil (it’s a salad so need to measure). Think I could have used tahini instead of roasting & grinding sesame seeds for same taste in less time. Baked tofu cubes to try (unsuccessfully) to disguise from spouse. So I happily ate his tofu!
Everyone thought this was interesting but no one actually liked it. I don't think the silken tofu really works in a salad.
Silken tofu is actually better for soups- For salads, I would prefer fried tofu. The combination with the herbs and sesame is a great idea. Thank you!
These are all the flavors I normally love, but it was too sour for my taste. The limes overpowered everything in the dressing.
I used Greek yogurt bc it’s all I had and lo and behold, the dressing was too sour. Added about 1 teaspoon of honey and it did the trick to balance the flavors!
I made this for lunch. I used frisée instead of water cress and doubled the silken tofu to add more protein. I boiled the tofu in some salted water to make it a bit firmer before cutting it into cubes. My herbs of choice were dill, tarragon, and Thai basil. It was delicious.