Photo Credit: Aaron Colussi

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

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

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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: 8
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  
  • 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

Calories: 190kcal | Carbohydrates: 16g | Protein: 9g | Fat: 11g | Sodium: 590mg | Fiber: 3g | Sugar: 8g
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