• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, C
MineralsNatrium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup low-sodium soy sauce

  2. 2 tablespoons snipped chives

  3. 1 tablespoon minced fresh ginger

  4. 1 1/2 teaspoons Asian sesame oil

  5. 2 garlic cloves, minced

  6. 1 small shallot, minced

  7. 1/2 cup sesame seeds

  8. 14-ounce blocks soft tofu, drained, each cut into 6 slices

  9. 1/4 cup pure olive oil

  10. 1 tablespoon sherry vinegar

  11. 1 tablespoon fresh orange juice

  12. 1 tablespoon fresh lemon juice

  13. 1/3 cup extra-virgin olive oil

  14. Salt and freshly ground pepper

  15. 6 ounces mesclun (10 loosely packed cups)

  16. 1/4 cup mint leaves

  17. 1/4 cup torn basil leaves

  18. 1/2 cup cherry tomatoes

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the soy sauce with the chives, ginger, sesame oil, garlic and shallot. Spread the sesame seeds on a large plate. Press one side of each slice of tofu into the sesame seeds so the seeds adhere. In each of 2 large nonstick skillets, heat 2 tablespoons of the pure olive oil until shimmering. Add the tofu, coated side down, and cook over moderate heat until lightly golden, about 9 minutes. Carefully flip the tofu slices, pour the soy mixture between them and simmer for 3 minutes.

  2. Meanwhile, in a large bowl, mix the sherry vinegar with the orange juice, lemon juice and extra-virgin olive oil. Season with salt and pepper. Add the mesclun, mint and basil and toss to coat. Mound the salad in shallow bowls or on plates and scatter the tomatoes all around. Transfer the tofu to the bowls and serve.


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