Crispy Tofu Salad

Name: Crispy Tofu Salad
Ingredients: for the salad fixins; 1 package extra firm tofu (1/2 in. cubes); 2 Chinese eggplant (1/2 in. cubes); 1 1/2 cups frozen edamame; 1 cup bean sprouts; 2 serrano peppers (thinly sliced); 3 green onions (rough chop); 1/2 cup fresh cilantro (rough chop); 1 teaspoon cayenne pepper; 2 tablespoons light sesame oil; 2 tablespoons vegetable oil; salt and pepper; for the vinaigrette; 2 tablespoons sesame oil; 1/2 cup vegetable oil; 1/4 cup rice vinegar; 1 in. fresh ginger (grated); 1 lime (juice and 1/2 zest); salt and pepper

19 ingredients

6 steps

Ingredients

for the salad fixins
1 package extra firm tofu (1/2 in. cubes)
2 Chinese eggplant (1/2 in. cubes)
1 1/2 cups frozen edamame
1 cup bean sprouts
2 serrano peppers (thinly sliced)
3 green onions (rough chop)
1/2 cup fresh cilantro (rough chop)
1 teaspoon cayenne pepper
2 tablespoons light sesame oil
2 tablespoons vegetable oil
salt and pepper
for the vinaigrette
2 tablespoons sesame oil
1/2 cup vegetable oil
1/4 cup rice vinegar
1 in. fresh ginger (grated)
1 lime (juice and 1/2 zest)
salt and pepper

Directions

1

Tofu: Begin by preparing the tofu. Preheat oven to 400 degrees. Cut tofu into small, 1/2 inch cubes and toss into a mixing bowl. Coat the tofu in sesame oil, salt, pepper and cayenne pepper. Transfer to a foil lined baking sheet and pop into the hot oven. Let cook, shaking around 1 or twice, for 20 minutes. After 20 minutes, turn on the broiler and let the tofu crisp up for 5 minutes. Make sure the baking sheet is on the middle rack, and not directly under the broiler. Watch to make sure it doesn't burn. Remove to large mixing bowl and let cool.
2

Eggplant: As tofu bakes, cook the eggplant. Trim and cube to same size as the tofu. Toss in 1 tbsp vegetable oil, salt and pepper. In a large saute pan, add remaining 1 tbsp of vegetable oil and heat over medium high heat. (Tip: I add oil to the eggplant before putting it in the pan to make sure all the pieces get coated before hitting the hot pan.) Let the eggplant cook covered, for 10-15 minutes, tossing frequently. Remove lid for last 5 minutes. The eggplant should get crispy and brown. Remove from heat and add to same mixing bowl as the tofu.
3

Boil edamame in salted water for 4-5 minutes, and transfer to same bowl as tofu and eggplant.
4

To the cooked vegetables, add bean sprouts, Serrano peppers, green onion, cilantro, salt and pepper.
5

For the vinaigrette: Whisk together sesame oil, vegetable oil, rice vinegar, grated ginger, lime juice and zest, salt and pepper.
6

Pour the vinaigrette over the vegetables, and toss to coat. Refrigerate for an hour to let the flavors absorb. Serve cool as a side dish at your next picnic or party!