Kurt worked late Tuesday night resulting in a late night light dinner. Naturally salad was the choice. However, we seem to always have the same type of salad, the “usual” as I call it. Not that there is anything wrong with the “usual”, but I wasn’t in the “usual” type of mood. So I made an Asian salad using firm tofu and a home made orange dressing with a variety of greens. It was definitely different, but I liked it.
I made Tofu Steaks using Wasabiyaki Sauce, an all natural blend of soy sauce, sesame seeds, ginger, the finest spices, and wasabi. It is excellent as a grilling or dipping sauce, and is perfect for sushi. And I absolutely love it. Make sure to use extra firm tofu and set it between paper towels with a heavy plate on top so that the excess moisture has the chance to escape.
The dressing for this salad is so flavorful I think I can drink it. 🙂 It’s a simple combination of fresh orange zest and juice, low sodium soy sauce, sesame oil and honey. Easy to prepare, this salad is filling and flavorful – the prefect combination of sweet and savory and a satisfying dish that can either be a late night dinner or a great lunch.
Tofu Steaks Asian Salad
- 1 package extra firm tofu, drained
- Two cups mixed salad greens like arugula, romaine and mixed lettuce
- 1/2 cup shredded carrot
- 1/4 pint cherry tomatoes, halved
- 1 cucumber, halved, then sliced
- 1/2 cup Wasabiyaki sauce
- 1 1/2 tbsp sesame oil
- 1 tbsp light soy sauce
- zest of one orange
- juice of one orange
- 1 tsp fresh ginger
- 1 tsb fresh garlic minced
- 1 tsp honey
- 1. Place tofu in between two pieces of paper towel. Put a heavy plate on top and let sit about 20 min allowing moisture to escape.
- 2. Prepare the dressing by combining all ingredients. Shake well and set aside.
- 3. Arrange greens, cucumber, tomatoes and carrots on a platter.
- 4. Slice tofu into 5 equal pieces. In a pan combine wasabiyaki and tofu. Cook about 4 minutes on each side.
- 5. Dress the salad, top with tofu steaks and enjoy.