Name: Asian Salad with Carrot Greens, Grilled Tofu and Carrot-Sesame Dressing
Ingredients: 1 (14-ounce) package firm or extra-firm tofu; 1 tablespoon dark sesame oil; ¼ cup tamari or Bragg Liquid Aminos; 1 tablespoon honey; 1 tablespoon rice wine vinegar; 1 tablespoon grated fresh ginger; 2 tablespoons olive oil; 1 tablespoon toasted sesame oil; 2 tablespoon rice wine vinegar; 1 tablespoon real maple syrup; 1 tablespoon white miso paste; 1 clove garlic, finely minced; 2 tablespoons finely grated fresh ginger; ⅛ cup peeled, finely grated carrot; 1 bunch carrots, with greens on; 1 bunch lacinato kale; 1 small head (or half a larger head) napa cabbage; 1 medium-sized zucchini; 1 large watermelon radish; can also use daikon radish or 4 regular radishes; 2 tablespoons toasted white and black sesame seeds, for garnish

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Asian Salad with Carrot Greens, Grilled Tofu and Carrot-Sesame Dressing

This Asian salad combines tofu with classic ingredients for a light, delicious salad.

Course: Lunch

Keyword: asian, carrot, carrot greens, carrots, salad, sesame dressing, tofu

Servings:

Calories: 190kcal

Author: Natavia Cook, Chloe Rothschild and Chef Adam Sacks, Johnson & Wales University

Ingredients

Tofu:

1 (14-ounce) package firm or extra-firm tofu
1 tablespoon dark sesame oil
¼ cup tamari or Bragg Liquid Aminos
1 tablespoon honey
1 tablespoon rice wine vinegar
1 tablespoon grated fresh ginger

Carrot-Sesame Dressing:

2 tablespoons olive oil
1 tablespoon toasted sesame oil
2 tablespoon rice wine vinegar
1 tablespoon real maple syrup
1 tablespoon white miso paste  
1 clove garlic, finely minced
2 tablespoons finely grated fresh ginger
⅛ cup peeled, finely grated carrot

Asian Salad:

1 bunch carrots, with greens on
1 bunch lacinato kale
1 small head (or half a larger head) napa cabbage
1 medium-sized zucchini
1 large watermelon radish; can also use daikon radish or 4 regular radishes
2 tablespoons toasted white and black sesame seeds, for garnish

Instructions

Slice tofu into ½-inch slices. Lay slices on a paper towel to remove excess moisture.
Whisk remaining tofu ingredients in a bowl.
Place tofu in a shallow dish, and cover with marinade. Cover and refrigerate 15 minutes, or up to 24 hours.
For dressing, place all ingredients in a sealable container and shake vigorously. Can be refrigerated up to 3 days.
Prepare grill. Thoroughly clean and oil. Preheat to medium high. If no grill, preheat broiler on medium heat with rack 6 inches from the top.
For salad, remove greens from carrots; chop greens into small, bite-sized pieces. Chop kale and cabbage into ¼-inch shreds. Place all greens in a large mixing bowl.
Peel carrots. Use a spiralizer to spiral-cut carrots and zucchini into long, noodle-like pieces. Add to mixing bowl with greens.
Cut top and bottom off watermelon radish. Using a mandolin slicer, a chef knife or a slicing blade on a food processor, slice radish paper-thin. Place in salad bowl with greens and vegetables.
Grill marinated tofu until grill marks appear, 1½ to 2 minutes per side. Remove from heat, and cut into thinner slices or square cubes. If no grill, place tofu in a 9×13-inch baking dish and broil, flipping once, until golden brown, approximately 4 minutes.
Toss all greens and vegetables with dressing; disperse among 6–8 salad bowls. Top with tofu; garnish with toasted sesame seeds.

Nutrition

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