Tofu and Herb Salad With Sesame
Published January 7, 2020
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
¼ cup white sesame seeds, toasted and coarsely ground
3 tablespoons lime juice
1 teaspoon grated ginger
1 teaspoon finely chopped green chile
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
¾ cup plain yogurt (not Greek-style)
Salt and pepper
2 cups watercress sprigs
1 cup Italian parsley leaves
½ cup cilantro sprigs
1 cup mixed herbs, such as whole tarragon leaves, whole or torn mint or basil leaves, chervil sprigs, snipped dill and slivered shiso
2 cups thinly sliced cucumber (from 1 large cucumber)
1 (14-ounce) package silken or soft tofu, cut into 1-inch cubes
Black or white sesame seeds, for garnish (optional)
Nutritional analysis per serving (4 to 6 servings)
8 grams carbs; 4 milligrams cholesterol; 135 calories; 3 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 2 grams fiber; 426 milligrams sodium; 8 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Make the sauce: In a small bowl, put ground sesame seeds, lime, ginger, chile, sesame oil and soy sauce. Add yogurt and stir to combine. Season with salt and pepper. (If necessary, thin with a little water.) Set aside.
- Step 2
On individual plates, arrange watercress, parsley and cilantro, then the mixed herbs. Scatter cucumber slices here and there. Top with the tofu cubes. Sprinkle with salt and pepper.
- Step 3
Drizzle sauce over each plate, and garnish with sesame seeds, if desired.
Private Notes
Comments
A solid 10. Modified based on what I had-butter lettuce instead of watercress. 2x parsley as no cilantro. Lots of mint & basil (it’s a salad so need to measure). Think I could have used tahini instead of roasting & grinding sesame seeds for same taste in less time. Baked tofu cubes to try (unsuccessfully) to disguise from spouse. So I happily ate his tofu!
Everyone thought this was interesting but no one actually liked it. I don't think the silken tofu really works in a salad.
Silken tofu is actually better for soups- For salads, I would prefer fried tofu. The combination with the herbs and sesame is a great idea. Thank you!
Def rec soft versus silken or even firm-the silken does not hold it's shape
These are all the flavors I normally love, but it was too sour for my taste. The limes overpowered everything in the dressing.
I used Greek yogurt bc it’s all I had and lo and behold, the dressing was too sour. Added about 1 teaspoon of honey and it did the trick to balance the flavors!