Food,  Recipe

Ginger Sesame Salad and the Best Tofu I’ve Ever Made!

I think the first time I ever had tofu was when I order a soft taco from Moe’s. It was around the time I decided to become a Vegetarian and chicken was no longer an option. I still love their tofu (and queso and chips and and and….) but sometimes I want to incorporate it into the meals I make at home. ?I’ve been making tofu off and on for about 10+ years and never felt like I got it to taste the way I wanted it to.?I even used the tips I’ve read over time to get better results:

  • use extra firm tofu
  • remove it from the package and lay it out on a baking sheet lined with paper towel to let it dry out.
  • use a cast iron
  • make sure the pan is hot
  • don’t use olive oil (don’t agree with that one)

Recently, I made the *Ginger Sesame Salad from the cookbook Raw. Vegan. Not Gross. and while it is very tasty on it’s own, I wanted to add something to it to make it more filling. I had a cube of tofu chilling out in my fridge so I decided to add it to the salad. And this is how I got the best tasting tofu I ever made.

Items Needed:

  • Extra Firm Tofu – sliced into rectangular slabs
  • Panko bread crumbs (I used the whole wheat)
  • salt ( I used Pink Himalayan Sea Salt)
  • pepper (I used peppercorn)
  • very hot pan (I suggest using a cast iron)
  • high heat tolerant cooking oil

Mix together the bread crumb, salt, and pepper. Coat the tofu in the mix then place the pieces into the hot cast iron (or pan). Fry on each side for 1-3 minutes – until tofu turns golden brown. Place it on top of your salad.

To make sure this wasn’t a one-time deal, I made it again and it turned out the same!


*It’s best?to make the Ginger Sesame Salad for a party or?family and friends. I made a batch of it to eat throughout the week and it didn’t hold up very well.

Living in Columbia, South Carolina and using this blog as my space to share a little insight into my life in what I'm making on the sewing machine, knitting needles, crochet hooks, in the kitchen, and elsewhere.

Leave a Reply

Your email address will not be published.