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Broccoli Tofu Salad With Toasted Sesame Seeds Recipe
by Global Cookbook

Broccoli Tofu Salad With Toasted Sesame Seeds
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  Servings: 1


  • 1/2 lb tofu hard, liquid removed
  • 1 c. Asian Marinade Juice of 2 limes
  • 2 Tbsp. minced fresh ginger
  • 1 tsp fresh ginger chopped
  • 2 c. broccoli florets
  • 1/2 tsp Asian sesame oil
  • 4 x garlic cloves
  • 2 x scallions thinly sliced
  • 1 c. stemmed and thinly sliced shiitake mushrooms
  • 1 x red bell pepper stemmed, seeded and cut into 2" julienne
  • 1/2 x carrot thinly sliced
  • 1/2 x chile de arbol toasted
  • 2 Tbsp. low-sodium soy sauce
  • 1/4 c. rice vinegar
  • 4 c. shredded romaine lettuce
  • 1 tsp toasted sesame seeds


  1. Place the tofu in a bowl, top with the marinade, turn several times to coat, cover, and chill for at least 1 hour. (The longer the tofu marinates, the more flavor itdevelops.) Preheat the oven to 375iF. Lightly spray a baking sheet with vegetable oil spray. Lift the tofu from the marinade and cut it into 1-inch-thick cubes. Lay the tofu cubes in a single layer on the baking sheet and bake for 15 to 20 min, till cubes are golden brown. Set aside to cold. Fill a 2-qt saucepan with water, add in the lime juice and minced ginger, and bring to a boil over high heat. Add in the broccoli and blanch for about 30 seconds, till bright green.
  2. Drain and cold under cool running water and set aside. In a large sauta pan, heat the sesame oil over medium heat and sauta the garlic, remaining chopped ginger, scallions, and mushrooms for about 1 minute, tossing. Add in the pepper, carrot, chile, soy sauce, and vinegar and stir-fry for about 3 min, till the pepper and carrot start to soften and the mix is fragrant. Add in the broccoli and toss for about 1 minute longer, till the broccoli is warm. Add in the tofu and stir-fry for about 1 minute, just to mix. Arrange 1 c. of the lettuce in the center of each plate and top with equal portions of the vegetables and tofu. Top with roasted sesame seeds.
  3. Serves: 4