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RECIPE
24 INGREDIENTS9 STEPS50min

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!
Banh Mi Salad with Marinated Tofu Recipe | SideChef
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!
Jenessa Gerber
Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
http://jenessasdinners.blogspot.com
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Fulfilled by
Jenessa Gerber
Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
http://jenessasdinners.blogspot.com
50min
Total Time
$1.95
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
14 oz
Extra Firm Tofu
2 Tbsp
Dark Molasses
1 Tbsp
Chili Paste
2 Tbsp
1 Tbsp
Sesame Oil
1 Tbsp
Toasted White Sesame Seeds
1
English Cucumber , thinly sliced
1/2 Tbsp
Sesame Oil
1/4 cup
Rice Vinegar
1/4 cup
Distilled White Vinegar
1 Tbsp
1 Tbsp
or Chili Sauce
1
Large  Carrot
2 in
Fresh Ginger , peeled
1/4
Small  Yellow Onion
1 tsp
Vegetable Oil
or Canola Oil
1 pinch
to taste
Salad Greens
to taste
Radishes
to taste
Edamame
to taste
to taste
Peanuts , crushed
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Nutrition Per Serving

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CALORIES
240
FAT
12.4 g
PROTEIN
12.5 g
CARBS
23.6 g

Cooking Instructions

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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 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 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 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.
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Nutrition Per Serving
Calories
240
% Daily Value*
Fat
12.4 g
16%
Saturated Fat
1.9 g
10%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
23.6 g
9%
Fiber
3.1 g
11%
Sugars
13.9 g
--
Protein
12.5 g
25%
Sodium
838.5 mg
36%
Vitamin D
--
--
Calcium
250.5 mg
19%
Iron
5.1 mg
28%
Potassium
374.4 mg
8%
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