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In the realm of healthy eating, the Crunchy Sesame Tofu Salad stands out as a vibrant and nutritious option that appeals to both seasoned vegetarians and those simply looking to incorporate more plant-based meals into their diets. This salad is not only a feast for the eyes with its colorful ingredients but also a delightful combination of textures and flavors that make it a satisfying main dish or a refreshing side. As plant-based diets gain traction around the world, this recipe encapsulates the essence of healthy eating without sacrificing taste, making it an excellent choice for anyone seeking a wholesome meal.

Crunchy Sesame Tofu Salad

Discover the vibrant and nutritious Crunchy Sesame Tofu Salad, perfect for anyone looking to embrace more plant-based meals. With crispy tofu, fresh vegetables, and a delightful sesame dressing, this salad is a feast for both the eyes and taste buds. Packed with protein, vitamins, and antioxidants, it's an excellent choice for a healthy lunch or dinner. Plus, its customizable nature makes it easy to tailor to your flavor preferences. Enjoy a delicious taste of wholesome eating!
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Ingredients
  

14 oz firm tofu, pressed and cut into cubes

2 tablespoons cornstarch

3 tablespoons sesame oil

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon honey or maple syrup (for a vegan option)

1 teaspoon freshly grated ginger

1 red bell pepper, thinly sliced

1 cup shredded carrots

1 cucumber, julienned

1 cup red cabbage, shredded

¼ cup green onions, chopped

¼ cup fresh cilantro leaves, for garnish

2 tablespoons sesame seeds, toasted

Salt and pepper to taste

Instructions
 

Prepare the Tofu:

    - Start by pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 15-20 minutes. Once pressed, cut the tofu into bite-sized cubes.

      Coat the Tofu:

        - Place the tofu cubes in a bowl and sprinkle cornstarch over them. Gently toss the tofu until evenly coated.

          Cook the Tofu:

            - In a large skillet, heat 2 tablespoons of sesame oil over medium-high heat. Carefully add the coated tofu cubes and fry until golden brown and crispy, about 5-7 minutes, turning occasionally. Once cooked, season with a pinch of salt and pepper. Remove from heat and let cool slightly.

              Prepare the Dressing:

                - In a small bowl, whisk together the remaining 1 tablespoon of sesame oil, soy sauce, rice vinegar, honey (or maple syrup), and freshly grated ginger until well combined. Adjust seasoning with salt and pepper to taste.

                  Assemble the Salad:

                    - In a large mixing bowl, combine the red bell pepper, shredded carrots, cucumber, red cabbage, and green onions. Pour the dressing over the veggies and toss well to coat.

                      Combine Tofu and Salad:

                        - Gently add the crispy tofu to the vegetable mixture and toss again to combine, being careful not to break the tofu.

                          Serve:

                            - Transfer the salad to a serving platter or individual bowls. Garnish with fresh cilantro leaves and toasted sesame seeds before serving.

                              Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings