Teriyaki Tofu Salad

Teriyaki Tofu Salad - 1 Guiding Stars

Active Time

15 min.

Total Time

1 hour

Servings

6 (315 g)

This bright and colorful salad will be sure to please your taste buds! If you have a little extra time, bring out the absolute best in the tofu by pressing it under a weight for an hour to remove some of the water. Marinate it in the dressing (in the baking pan is fine!) in the fridge for up to four hours. The tofu will suck up the flavors like a sponge.

Ingredients

Dressing:

¼ cup low-sodium soy sauce
3 Tbsp. + 1 tsp. rice vinegar
1 Tbsp. sesame oil
1 Tbsp. canola oil
2 Tbsp. honey
1 Tbsp. ginger, minced
2 garlic cloves, minced

Salad:

28 oz. extra-firm tofu, cubed
3 Tbsp. toasted sesame seeds, divided
2 cups sugar snap peas
6 cups shredded cabbage
1 bell pepper, thinly sliced
1 cup shredded carrot
1 cup chopped scallions

Directions

Preheat oven to 350ºF. Whisk together dressing ingredients.
Place the tofu in a single layer in a 9″x13″ baking dish. Pour half the dressing over tofu. Sprinkle with half of the sesame seeds. Place in the center of the oven and bake until browned (30-45 minutes). Move tofu into a different dish and move to refrigerator to chill.
Bring a small pot of water to a boil. Add the sugar snap peas and cook until bright green (1-2 minutes). Drain and rinse immediately under cold water to stop the cooking process.
Toss all vegetables together with the remaining half of the dressing. Serve topped with chilled tofu and the remaining half of the sesame seeds.

Nutritional analysis per serving: Calories 265; Total Fat 13.5g (17% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 440mg (19% DV); Total Carbohydrate 22g (8% DV); Dietary Fiber 5.5g (21% DV); Total Sugars 9g; Includes 6g Added Sugars (12% DV); Protein 18g; Vitamin D 0% DV; Calcium 20% DV; Iron 20% DV; Potassium 10% DV; Vitamin C 80% DV; Vitamin K 40% DV; Copper 35% DV.