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Lunch recipe · from the recipe book

Crispy Sesame Tofu Salad with Ginger Tahini

Golden, crisp-edged baked tofu and buttery edamame over crunchy mixed greens, tossed in a nutty, gingery tahini-lime dressing.

Crispy Sesame Tofu Salad with Ginger Tahini

Ingredients

  • 1¾ lb800 gFirm tofupressed and cut into 3/4-inch cubes
  • 2 tbsp16 gCornstarch
  • 2 tbsp30 gLow-sodium soy sauce
  • 1½ tbsp20 gCanola oil
  • 2 cups240 gShelled edamame, frozenthawed
  • 4¼ cups chopped200 gRomaine lettucechopped
  • 3⅓ cups loosely packed100 gBaby spinach
  • 2 cups shredded140 gGreen cabbagethinly shredded
  • 2 medium120 gCarrotsjulienned
  • 2 cups sliced200 gCucumberhalved and sliced
  • 2 medium30 gGreen onionsthinly sliced
  • ¼ cup60 gTahini
  • 1 lime, juiced45 gLime juice
  • 1½ tbsp grated10 gFresh gingerfinely grated
  • 1 clove3 gGarlicminced
  • 2⅛ tsp15 gHoney
  • 1¾ tsp8 gToasted sesame oil
  • 3 tbsp45 gWaterwarm
  • 1½ tbsp12 gSesame seedstoasted

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. In a large bowl, toss the tofu with half of the low-sodium soy sauce, then with the canola oil, then sprinkle with the cornstarch and toss until coated.
  3. Spread the tofu in a single layer on the pan and bake 25 to 30 minutes, flipping halfway, until golden and crisp at the edges.
  4. While the tofu bakes, make the dressing: whisk the tahini, lime juice, ginger, garlic, honey, toasted sesame oil and the remaining half of the low-sodium soy sauce, then whisk in the warm water until smooth and pourable.
  5. Pat the thawed edamame dry.
  6. In a large salad bowl, combine the romaine, spinach, cabbage, carrot, cucumber and edamame.
  7. Pour about two-thirds of the dressing over the salad and toss to coat.
  8. Divide the salad among four plates, top with the hot tofu, drizzle with the remaining third of the dressing, and finish with the green onion and toasted sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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