Soy Sesame Tofu Salad with Brussels Sprout Kimchi Slaw
Make sure you use firm tofu for this recipe. Tofu is best when it has been patted dry as thoroughly as possible with paper towels. You can even do this 30 minutes to an hour beforehand.
Servings: 4
Ingredients
For the tofu:
- One 14 ounce package firm tofu drained, rinsed and patted dry with paper towels and cut into 1/2-inch thick slices
- 1-2 tablespoons sesame oil
- 2 teaspoons low sodium soy sauce when plating
- sesame seeds
For the slaw:
- 2-3 cups Brussels sprouts chopped or finely shredded
- 1 cup kimchi chopped
- 1 cup julienned carrots cut into inch long matchsticks
- 1/2 cup green onions diced + more for garnish
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 1-2 teaspoons honey depending on how sweet you want it
- 1 teaspoon brown rice vinegar
- 1/4 cup sliced almonds
- sesame seeds
For the salad:
- spring mix salad
Instructions
For the slaw:
- Combine the brussels sprouts, kimchi, carrots and green onions into a large mixing bowl and mix until well combined. In a separate small mixing bowl, mis together the sesame oil, soy sauce, honey and brown rice vinegar. Taste and adjust any ingredients as necessary.
- Slowly drizzle the soy sauce mixture over the brussels sprouts and toss until well coated. Add in the almonds, toss again and sprinkle with sesame seeds.
For the tofu:
- Using a large non-stick pan, over medium-high heat, add the sesame oil and after a minute or two, carefully place the tofu slices into the pan. Sear each side for about 2-3 minutes, or until golden and lightly browned.
- Remove from heat and set aside.
To plate the salad:
- Place a handful or two of salad or mixed greens on each plate. Top with two slices of tofu, add a splash of soy sauce and lastly, top the tofu with the brussels sprout kimchi slaw. Garnish with more diced green onions and sesame seeds if desired.