Sesame Ginger Tofu Salad
Ingredients
- 14 oz firm tofu
- 2 cups vegetable broth
- 2 tablespoons grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon ground black pepper
- 2 tablespoons corn starch
- 3-4 cups broccoli slaw
- Carrot shreds
- Toasted sesame seeds
- Sliced green onion
Preparation
Slice the tofu in half to make two flat pieces. Press for 1 hour to remove liquid. Cube into 1/2 inch pieces.
Mix together 2 cups vegetable broth, 2 tablespoons grated ginger, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, and 1/2 teaspoon ground black pepper to make the marinade.
Marinate the tofu cubes in the mixture for at least 1 hour.
Preheat the oven to 425°F.
Remove the tofu from the marinade, reserving the marinade, and place the tofu on a parchment-lined baking sheet. Bake for 20 minutes.
Measure out 1 cup of the marinade and mix in 2 tablespoons corn starch. Heat in a saucepan until thick, or microwave for 3 minutes in 1-minute increments, stirring between each.
Add the thickened mixture to the remaining marinade. Toss the baked tofu in this sauce mixture.
Toss the sauced tofu with 3-4 cups of broccoli slaw and carrot shreds.
Sprinkle on toasted sesame seeds and sliced green onion. Serve and enjoy. This salad is served cold and is ideal for meal prep as a lunch or quick dinner.
