The recipe below adds baking the tofu to amp up the flavor.
This made a nutritious and tasty salad to eat on a travel day.
I had dried tofu in the pantry from a Japanese market. The instructions, when translated, indicated the package was designed for making miso soup. Instead of adding hot water to the dried tofu I added the marinade plus enough hot water so the block expanded.
Serves 2
Ingredients
- ⅓ cup vegetable oil
- 3 TBSP rice vinegar
- 2 TBSP hoisin sauce
- 1 TBSP toasted sesame oil
- 1 scallion, minced
- 6 oz firm tofu
- 1 TBSP toasted sesame seeds
- 1 scallion, minced
- 6 cups mixed greens
- 1 cup carrot matchsticks
- 1 cup sliced snap peas
Slice tofu into ¾-inch cubes and press to drain.
Meanwhile whisk together vegetable oil, vinegar, hoisin sauce, sesame oil, and scallion. Set aside and refrigerate ¼ cup in a sealed container.
With the remaining sauce, marinade tofu cubes for at least 30 minutes or up to overnight in a refrigerator.
Heat oven to 400F. Spread marinated tofu on a parchment lined pan then bake for until lightly browned, about 20 to 30 minutes. Toast sesame seeds during the last 5 minutes of baking until lightly browned.
Combine greens, carrot, snap peas, and reserved sauce. This mixture may be kept in a sealed container in a refrigerator for several hours.
Just prior to serving, top the vegetables with the toasted tofu and sesame seeds.