Even
though my summer off from school means lazier days and more time for cooking,
that doesn't necessarily mean I want to slave all afternoon in the kitchen. In
fact, come summer, I usually find myself busier than ever. That's where easy weeknight dinners come into play...especially ones that don't involve turning on the oven. This easy summer
dish can be cooked and assembled in under 30 minutes, the only planning ahead
you need to do is to press and marinate the tofu the morning of or the day
prior. The flavorful, spicy tofu was so good, I ate the leftovers straight out of the Tupperware
the second day!
This tofu is super versatile and could be eaten over rice, stir fry, udon noodles, or even curry. Play with the salad ingredients based on what you have on hand. I thought about adding cucumbers, rice noodles, and toasted sesame seeds after the fact. The tofu would also be great over a basic green salad topped with homemade peanut sauce.
Here's the recipe.
Lazy Day Asian Tofu Salad
Spicy Marinated Tofu
1 block extra-firm tofu, pressed and cut into 1/2" cubes
2 tablespoons low sodium soy sauce
4 cloves garlic, minced
1 1/2 tablespoons sriracha sauce
2 teaspoons toasted sesame oil
2 tablespoons canola oil
Salad Fixings
4 green onions, sliced thin
1/2 cup shredded, peeled carrots
1 cup cherry tomatoes, sliced in quarters
1 bag mixed greens
8 oz. cooked and cooled edamame
1 large avocado, diced
Asian Salad Dressing
1 teaspoon minced garlic
2 tablespoons low sodium soy sauce
1 1/2 tablespoons unseasoned rice vinegar
1/2 cup olive oil
1 teaspoon toasted sesame oil
kosher salt and freshly ground black pepper
Mix the tofu marinade ingredients in a small bowl. Put the tofu
cubes in a dish and drizzle with the marinade. Mix to coat the tofu well, then
cover and refrigerate for at least 4 hours. If you can mix the tofu and
marinade every hour or so to keep the flavor evenly dispersed.
Pull the marinated tofu out of the fridge while you chop the salad
ingredients. Place all of the salad ingredients in a large bowl, except for the
avocado.
Whisk the salad dressing ingredients and set aside.
Heat 2 tablespoons canola oil in a large frying pan on high heat.
When the oil is hot, add the tofu and cook, turning every now and then, until
all sides are evenly browned (about 10-12 minutes total). Remove from heat.
Toss the salad dressing with the salad ingredients. Then, add the
avocado and plate the salad. Top each salad with several pieces of tofu. Serve
and enjoy immediately.
