Samurai Salad
Servings
6 Servings
Ingredients
- 3/4 cup Soy Sauce Dressing
- 3/4 cup White Wine Vinegar
- 2 tablespoons Grated ginger root
- 3/4 cup Bottled hot pepper seasoning
- 12 Firm tofu slices 1 lb. 14 oz., drained
- 3 quarts Cut salad greens 1 lb. 8 oz.
- 3/4 teaspoon Diagonally sliced green onions
- 12 Small tomato slices
- 1 tablespoon Toasted sesame seeds optional
- Soybean oil vegetable oil, as needed
Instructions
Preparation
- 1 Ginger Dressing: Combine all ingredients; mix well.2 Dry tofu slices thoroughly between several layers of paper towels. Lightly brush tofu with oil and Ginger Dressing; sprinkle with garlic salt. Grill tofu on a well-oiled grill* until golden brown on both sides.3 Toss greens with remaining Ginger Dressing, portion onto individual serving plates. Place two tofu slices on each bed of lettuce; sprinkle with green onions and garnish with 2 tomato slices. Sprinkle with sesame seeds, if desired.4 Tofu may be cooked in a lightly oiled non-stick skillet over medium heat until golden on both sides.
- Source: © 2010, Courtesy of United Soybean Board
I make a version of this salad.
There is no need to add the extra fat (margarine) to the crunchy topping.
I add sesame seeds and sometimes substitute pine nuts for the slivered almonds.
I spray the ingredients on the cookie sheet with a canola or olive oil spray before baking.
I only use cabbage, red or white, or a mix of both as my main ingredient.
For the dressing I shake in a bottle equal quantities of oil, soy sauce, sugar and white vinegar.
This is a most delicious salad and is always a hit with my guests!