Crispy Tofu Salad with Turmeric Honey Ginger Vinaigrette

Tofu Salad with Gomasio and Chili Threads

If you're not a fan of tofu, this salad may convert you. Tofu is a sponge and it takes on any flavor you marinate it in, so the right seasoning can totally transform this healthy protein. We spiced it up this time, and infused the tofu overnight in soy sauce, ginger, Korean Chile and garlic. The tofu then gets pan seared for crispy caramelized edges before adding it to the salad. A turmeric honey ginger vinaigrette dresses the peppery arugula and shaved carrots. A stunning garnish puts the final touch on this delicious dish. With a quick dusting of toasted sesame seeds and Pacific sea salt, the salad is complete.

Ingredients

For the Marinated Tofu:

1 lb extra-firm tofu
4 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
1 teaspoon Korean Chile
1 teaspoon Powder Ginger
1 tablespoon brown sugar
2 garlic cloves, minced

For the Turmeric Honey Ginger Vinaigrette:

1 tablespoon grated ginger
2 tablespoons honey
2 teaspoons Kosher Salt
1 teaspoon Turmeric
1/2 teaspoon Black Vietnamese Peppercorn, freshly ground
1/4 cup rice wine vinegar
3/4 cup vegetable oil

For the Plating:

2 tablespoons vegetable oil
1/4 pound baby arugula
1/2 cup chopped cilantro
1 carrot, shaved in strips
1/2 cup freeze dried edamame
3/4 teaspoon toasted Black Sesame Seed
3/4 teaspoon toasted White Sesame Seed
pinch of Pacific Flake Sea Salt
pinch of Korean Chile

Directions

For the Marinated Tofu:

Drain the tofu and cut it into cubes. Place the cubes in a shallow dish and set aside.
Add the remaining marinade ingredients to a medium sized bowl and whisk to combine. Pour over tofu and let it sit overnight for best results or at least 5 hours.

For the Turmeric Honey Ginger Vinaigrette:

In a blender add all of the ingredients and blend until emulsified.

For the Plating:

In a large skillet, add 2 tablespoons of vegetable oil and heat over medium-high heat.

Remove the tofu pieces from the marinade and discard. Add tofu to a non-stick pan and fry the tofu until golden brown on medium-high heat.

Meanwhile In a serving bowl, drizzle the arugula, shaved carrot and cilantro with vinaigrette and season with toasted sesame seeds & Pacific flake salt. Toss until well mixed and taste for seasoning.

Garnish salad with seared tofu, edamame, then add a sprinkle of Korean chile and Pacific Flake Sea Salt.

Tags: Asian Black Pepper Dinner Ginger Powder Korean Chile Lunch Pacific Flake Sea Salt Salad Sesame Seeds Tofu Turmeric Vegan Vegetarian Veggies