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Sesame Tofu Salad

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  • Level: Easy
  • Total: 1 hr 30 min (includes marinating time)
  • Active: 30 min
  • Yield: 2 to 4 servings
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1/4 cup low-sodium soy sauce

1/4 cup rice wine vinegar, plus more if needed

2 tablespoons minced fresh ginger 

2 tablespoons brown sugar, plus more if needed

3/4 teaspoon toasted sesame oil 

Pinch red pepper flakes 

2 cloves garlic, minced 

2/3 cup plus 2 tablespoons olive oil

One 14-ounce package extra-firm tofu, cut into cubes 

2 tablespoons sesame seeds 

One 10-ounce package mixed greens 

1 cup red grape tomatoes, halved 

1/2 red onion, very thinly sliced

One 11-ounce can mandarin oranges, drained 


  1. To make the dressing: Put the soy sauce, vinegar, ginger, brown sugar, sesame oil, red pepper flakes, garlic and 2/3 cup of the olive oil into a blender. Blend until completely emulsified. Taste the dressing and adjust to your taste, adding more vinegar or sugar as needed. Pour half of the dressing into a jar and refrigerate for the salad.
  2. Put the tofu cubes into a bowl and pour over the remaining dressing. Cover and refrigerate for at least an hour.
  3. Remove the tofu from the dressing and pat dry. Heat the remaining 2 tablespoons olive oil in a nonstick skillet over medium-high heat. Cook the tofu on all sides until nicely browned and crisp, about 10 minutes. Toss in the sesame seeds and cook for another minute. Remove to a paper towel-lined plate.
  4. To assemble the salad, put the mixed greens, halved tomatoes and sliced onion in a large bowl. Pour on half the remaining dressing, reserving the rest for later use. Toss to coat. Arrange the tofu and mandarin oranges all over the greens. Serve immediately.