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Recipe: Summery Tofu Salad in Lettuce Cups

June 16, 2021 at 12:37PM

Crispy tofu makes a crunchy addition to summery lettuce cups. (Mette Nielsen • Special to the Star Tribune/The Minnesota Star Tribune)

Summery Tofu Salad in Lettuce Cups

Serves 4.

Note: Serve this gingery-tart salad in delicate lettuce leaf cups and garnish with pretty sprouts or pea shoots. Vary the vegetables according to the season: sliced bell peppers, snap peas, cherry tomatoes — you get the idea. From Beth Dooley.

• 1 (14-oz.) pkg. extra firm or firm water-packed tofu, rinsed and patted dry, cut in half vertically

• 3 tbsp. toasted sesame oil, divided

• 2 tbsp. rice vinegar

• 1 tsp. honey

• 2 tsp. soy sauce

• 1 tsp. minced fresh ginger

• 4 medium radishes, trimmed and diced

• 1 head Boston or leaf lettuce, for serving

• Pinch red pepper flakes, to taste

• Sunflower sprouts or pea shoots, for garnish

Directions

Place the tofu halves on a plate or cutting board layered with several paper towels. Lay several more layers of paper towel over the tofu. Weigh the tofu down with a heavy pot and allow it to drain for at least 10 minutes. Discard the water that runs out.

Slice the tofu into 3-inch pieces. Film a skillet with 1 tablespoon of the toasted sesame oil and set over medium-high heat. Sear the tofu slices until they begin to turn golden on one side, about 2 to 3 minutes. Flip and sear the other sides, about another 2 to 3 minutes. Remove the slices and set on a cutting board. Cut the slices into 1-inch squares.

In a medium bowl, whisk together the remaining 2 tablespoons of toasted sesame oil, vinegar, honey, soy sauce and ginger. Turn the cooked tofu and radishes into the bowl to coat with the vinaigrette.

Arrange the lettuce leaves on a large platter or single plates. Scatter the tofu and radishes over the lettuce leaves. Sprinkle with the red pepper flakes, to taste. Garnish with the sprouts and serve.