The Best Damn Tofu Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad with pan-fried sesame ginger tofu, fresh mango, jicama, and peanuts, dressed in a rice vinegar and sesame oil dressing. It's packed with flavor, texture, and protein—substantial enough to be a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ½ tablespoon extra virgin olive oil
- 8 ounces tofu (cut into 1-inch cubes; I like Nasoya Sesame Ginger Tofu)
- 1 teaspoon reduced sodium tamari (or soy sauce)
- 5 ounces mixed greens
- 1 small mango (peeled and sliced into thin strips)
- 4 ounces jicama (sliced into thin strips)
- 4 radishes (thinly sliced)
- ½ medium-size cucumber (thinly sliced)
- ¼ cup roasted and salted peanuts
- 4 tablespoons rice wine vinegar
- 1 tablespoons reduced-sodium tamari
- 2 teaspoons pure maple syrup
- 1 teaspoon sesame oil
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1037mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 883mg
- Calcium
- 300mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1037MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.