Crispy Tofu Salad - Lunds & Byerlys

Crispy Tofu Salad

If you’ve always thought of salad as a sidekick, never a main action hero, we’d like to introduce you to our Crispy Tofu Salad. It’s packed with flavor and a dazzling array of textures, and it’s rich in umami — the palate-pleasing je ne sais quoi that makes dishes complex, satisfying and irresistible.

Recipe - WAYZATA

Crispy Tofu Salad

Prep Time25 Minutes

Servings4

Cook Time25 Minutes

Ingredients

FOR THE MARINATED TOFU AND MUSHROOMS: ¼ cup low-sodium soy sauce

¼ cup sesame oil

¼ cup brown sugar

¼ cup minced green onions (white part only)

4 teaspoons sambal oelek

1 tablespoon sesame seeds

3 garlic cloves, grated

2 teaspoons ginger, grated

1 14-ounce package firm tofu

7 ounces oyster mushrooms

1 tablespoon cornstarch

¼ teaspoon baking powder

2 tablespoons extra virgin olive oil

FOE THE VINAIGRETTE: ¼ cup extra virgin olive oil

¼ cup freshly squeezed tangerine juice

2 teaspoons sesame oil

2 teaspoons honey

1 tablespoon rice vinegar

1 tablespoon minced shallot

¼ teaspoon tangerine zest

Kosher salt, to taste

Black pepper, to taste

FOR THE SALAD: 3 cups arugula

½ cup green onions (green part only), thinly sliced on a bias

¾ cup cooked farro

1 cup shelled edamame

2 thinly sliced radishes

1 avocado, diced

2 tablespoons chopped pistachios, for garnish

2 tablespoons cilantro leaves, for garnish

Directions

Heat oven to 400 F.
To make the marinated tofu and mushrooms: In a small bowl, mix the soy sauce, sesame oil, brown sugar, green onions (white parts only), sambal oelek, sesame seed, garlic and ginger. Whisk until fully combined.
Gently pat the tofu dry with a paper towel. Cut tofu into ½ – ¾” cubes.
In a medium bowl, combine half the marinade with the tofu and let it sit for 30 minutes, turning the tofu occasionally. Set aside the rest of the marinade.
When the tofu is done marinating, spread it across one side of a rimmed baking sheet and discard all excess marinade. Sift the cornstarch and baking powder over the tofu and lightly toss to combine.
Halve the mushrooms lengthwise through their stems to create even size pieces. In a medium bowl, combine the mushrooms, 2 tablespoons of the marinade and 1 tablespoon of olive oil. Toss until fully coated and spread on the other side of the baking sheet.
Bake for 15 minutes. Transfer the crispy mushrooms onto a plate. Flip the tofu and continue baking for 10 to 12 more minutes or until the tofu is well browned and crisp. Brush the hot tofu with the remaining marinade and let cool slightly.
Meanwhile, to make the vinaigrette: In a small bowl, combine the vinaigrette ingredients and whisk until fully combined. Set aside.
To assemble the salad: In a large serving bowl, combine the arugula, sliced green onions (green), farro, edamame, radish slices, avocado, mushrooms and tofu. Drizzle ⅓ of the vinaigrette over the salad and toss. Garnish with pistachios and cilantro. Serve immediately with the rest of the dressing.

25 minutes

Prep Time

25 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

FOR THE MARINATED TOFU AND MUSHROOMS: ¼ cup low-sodium soy sauce

Kikkoman Less Sodium Soy Sauce, 5 Ounce

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$4.69$0.94/oz

¼ cup sesame oil

International Collection Sesame Oil, 8.45 Ounce

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$10.39$1.23/oz

¼ cup brown sugar

Crystal Light Brown Sugar, 2 Pound

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$3.79$1.90/lb

¼ cup minced green onions (white part only)

Green Onions Bunched, 1 Each

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$1.49

4 teaspoons sambal oelek

Not Available

1 tablespoon sesame seeds

L&B Sesame Stix Crackers, 7 Ounce

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$5.99$0.86/oz

3 garlic cloves, grated

Fresh Garlic Bulb, 0.2 Pound

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$1.40 avg/ea$6.99/lb

2 teaspoons ginger, grated

Ginger Root, 1 Pound

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$6.99/lb$6.99/lb

1 14-ounce package firm tofu

MinnTofu Firm Tofu, 14 Ounce

Huge Deal

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$2.79 was $3.79$0.20/oz

7 ounces oyster mushrooms

R&R Cultivation Organic Oyster Mushrooms, 7 Ounce

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$8.99$1.28/oz

1 tablespoon cornstarch

Clabber Girl Corn Starch, 12 Ounce

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$3.59$0.30/oz

¼ teaspoon baking powder

Argo Baking Powder, 12 Ounce

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$3.39$0.28/oz

2 tablespoons extra virgin olive oil

L&B Extra Virgin Olive Oil, 16.9 Ounce

Deal

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$11.99 was $12.99$0.71/oz

FOE THE VINAIGRETTE: ¼ cup extra virgin olive oil

L&B Extra Virgin Olive Oil, 16.9 Ounce

Deal

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$11.99 was $12.99$0.71/oz

¼ cup freshly squeezed tangerine juice

Peelz Seedless Mandarins, 3 Pound

Deal

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$6.99 was $7.99$2.33/lb

2 teaspoons sesame oil

International Collection Sesame Oil, 8.45 Ounce

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$10.39$1.23/oz

2 teaspoons honey

L&B Pure Honey, 16 Ounce

Deal

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$6.49 was $7.49$0.41/oz

1 tablespoon rice vinegar

Nakano Rice Vinegar, 12 Ounce

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$4.69$0.39/oz

1 tablespoon minced shallot

Shallots, 0.13 Pound

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$0.78 avg/ea$5.99/lb

¼ teaspoon tangerine zest

Peelz Seedless Mandarins, 3 Pound

Deal

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$6.99 was $7.99$2.33/lb

Kosher salt, to taste

Morton Coarse Kosher Salt, 3 Pound

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$5.69$1.90/lb

Black pepper, to taste

McCormick Coarse Ground Black Pepper, 1.5 Ounce

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$2.99$1.99/oz

FOR THE SALAD: 3 cups arugula

Organicgirl Organic Baby Arugula, 5 Ounce

2/$7 Huge Deal

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$3.50 was $4.99$0.70/oz

½ cup green onions (green part only), thinly sliced on a bias

Green Onions Bunched, 1 Each

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$1.49

¾ cup cooked farro

Alessi Four Cheese Farro, 7 Ounce

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$3.69$0.53/oz

1 cup shelled edamame

Melissa's Shelled Edamame Soybeans, 10 Ounce

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$7.99$0.80/oz

2 thinly sliced radishes

Organic Red Radishes Bunch with Green Tops, 1 Each

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$2.99

1 avocado, diced

Ripe Avocados, 1 Each

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$2.49

2 tablespoons chopped pistachios, for garnish

Ben & Jerry's Pistachio Pistachio Ice Cream, 16 Ounce

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$6.99$0.44/oz

2 tablespoons cilantro leaves, for garnish

Fresh Cilantro Bunch, 1 Each

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$1.99

Directions

Heat oven to 400 F.
To make the marinated tofu and mushrooms: In a small bowl, mix the soy sauce, sesame oil, brown sugar, green onions (white parts only), sambal oelek, sesame seed, garlic and ginger. Whisk until fully combined.
Gently pat the tofu dry with a paper towel. Cut tofu into ½ – ¾” cubes.
In a medium bowl, combine half the marinade with the tofu and let it sit for 30 minutes, turning the tofu occasionally. Set aside the rest of the marinade.
When the tofu is done marinating, spread it across one side of a rimmed baking sheet and discard all excess marinade. Sift the cornstarch and baking powder over the tofu and lightly toss to combine.
Halve the mushrooms lengthwise through their stems to create even size pieces. In a medium bowl, combine the mushrooms, 2 tablespoons of the marinade and 1 tablespoon of olive oil. Toss until fully coated and spread on the other side of the baking sheet.
Bake for 15 minutes. Transfer the crispy mushrooms onto a plate. Flip the tofu and continue baking for 10 to 12 more minutes or until the tofu is well browned and crisp. Brush the hot tofu with the remaining marinade and let cool slightly.
Meanwhile, to make the vinaigrette: In a small bowl, combine the vinaigrette ingredients and whisk until fully combined. Set aside.
To assemble the salad: In a large serving bowl, combine the arugula, sliced green onions (green), farro, edamame, radish slices, avocado, mushrooms and tofu. Drizzle ⅓ of the vinaigrette over the salad and toss. Garnish with pistachios and cilantro. Serve immediately with the rest of the dressing.