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Banh Mi Salad with Marinated Tofu
Recipe

24 INGREDIENTS • 9 STEPS • 50MINS

Banh Mi Salad with Marinated Tofu

4.5
4 ratings
If you happen to have any leftovers when all is said and done, it does actually make for a great sandwich for lunch the next day. Just buy a baguette and pile on the tofu, dressing, and veggies (and maybe some sliced jalapeno) and... bánh mì!
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Banh Mi Salad with Marinated Tofu
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Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
If you happen to have any leftovers when all is said and done, it does actually make for a great sandwich for lunch the next day. Just buy a baguette and pile on the tofu, dressing, and veggies (and maybe some sliced jalapeno) and... bánh mì!
50MINS
Total Time
$1.95
Cost Per Serving
Ingredients
Servings
4
US / Metric
Extra Firm Tofu
14 oz
Extra Firm Tofu
Chili Paste
1 Tbsp
Chili Paste
Sesame Oil
1 Tbsp
Sesame Oil
Toasted White Sesame Seeds
1 Tbsp
Toasted White Sesame Seeds
English Cucumber
1
English Cucumber, thinly sliced
Sesame Oil
1/2 Tbsp
Sesame Oil
Distilled White Vinegar
1/4 cup
Distilled White Vinegar
Honey
1 Tbsp
Sriracha
1 Tbsp
Sriracha
or Chili Sauce
Carrot
1
Carrot, Large
Fresh Ginger
2 in
Fresh Ginger, peeled
Yellow Onion
1/4
Vegetable Oil
1 tsp
Vegetable Oil
or Canola Oil
Salt
1 pinch
Salad Greens
to taste
Salad Greens
Radish
to taste
Radishes
Edamame
to taste
Edamame
Peanuts
to taste
Peanuts, crushed
Nutrition Per Serving
VIEW ALL
Calories
240
Fat
12.4 g
Protein
12.5 g
Carbs
23.6 g
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Banh Mi Salad with Marinated Tofu
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Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
Cooking InstructionsHide images
step 1
Pickle the cucumbers. In a large bowl whisk together the Sesame Oil (1 tsp), Rice Vinegar (1/4 cup), Distilled White Vinegar (1/4 cup), Honey (1 Tbsp), Sriracha (1 Tbsp). Add the English Cucumber (1) and let sit at least 30 minutes, but the longer the better.
step 1 Pickle the cucumbers. In a large bowl whisk together the Sesame Oil (1 tsp), Rice Vinegar (1/4 cup), Distilled White Vinegar (1/4 cup), Honey (1 Tbsp), Sriracha (1 Tbsp). Add the English Cucumber (1) and let sit at least 30 minutes, but the longer the better.
step 2
Marinate the Extra Firm Tofu (14 oz). The tofu will first need to be sliced into slabs and drained between a few sheets of paper towel before marinating. You can press the slabs between the paper towel gently to speed this up, but you want the tofu as dry as possible.
step 3
In a medium bowl mix together the Dark Molasses (2 Tbsp), Low-Sodium Soy Sauce (2 Tbsp), Chili Paste (1 Tbsp), Miso Paste (1 Tbsp) and Sesame Oil (1 Tbsp).
step 3 In a medium bowl mix together the Dark Molasses (2 Tbsp), Low-Sodium Soy Sauce (2 Tbsp), Chili Paste (1 Tbsp), Miso Paste (1 Tbsp) and Sesame Oil (1 Tbsp).
step 4
When the tofu is ready, cube up the slabs and add to the marinate. Toss the cubes gently by hand to coat. Let sit for 10 minutes.
step 4 When the tofu is ready, cube up the slabs and add to the marinate. Toss the cubes gently by hand to coat. Let sit for 10 minutes.
step 5
When ready, brown in a pan for 10-15 minutes, flipping until all sides are seared. Add the Toasted White Sesame Seeds (1 Tbsp) and cool completely before assembling the salad.
step 6
Make the dressing. In a food processor or blender, puree the Carrot (1), Fresh Ginger (2 in), and Yellow Onion (1/4) together as much as possible.
step 6 Make the dressing. In a food processor or blender, puree the Carrot (1), Fresh Ginger (2 in), and Yellow Onion (1/4) together as much as possible.
step 7
Then, add the Miso Paste (1 Tbsp), Low-Sodium Soy Sauce (1 tsp), Sesame Oil (1 tsp), Vegetable Oil (1 tsp) and Salt (1 pinch). Continue to purée until as smooth as possible. If you want to thin out the dressing, add a bit more oil.
step 7 Then, add the Miso Paste (1 Tbsp), Low-Sodium Soy Sauce (1 tsp), Sesame Oil (1 tsp), Vegetable Oil (1 tsp) and Salt (1 pinch). Continue to purée until as smooth as possible. If you want to thin out the dressing, add a bit more oil.
step 8
While the tofu cooks and the cucumbers pickle, cook your Edamame (to taste), slice your Radishes (to taste), chop the Fresh Cilantro (to taste) and prepare your choice of Salad Greens (to taste). Toss all these ingredients together.
step 8 While the tofu cooks and the cucumbers pickle, cook your Edamame (to taste), slice your Radishes (to taste), chop the Fresh Cilantro (to taste) and prepare your choice of Salad Greens (to taste). Toss all these ingredients together.
step 9
As soon as the tofu is cool add it, with the some drained cucumbers, to the salad. Top with a spoonful of dressing and Peanuts (to taste) and serve.
step 9 As soon as the tofu is cool add it, with the some drained cucumbers, to the salad. Top with a spoonful of dressing and Peanuts (to taste) and serve.
Tags
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Dairy-Free
Asian
Lunch
Shellfish-Free
Vegetarian
Salad
Tofu & Tempeh
Vegetables
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