Asian Tofu and Orzo Salad
Serves | 8 |
Dietary | Vegetarian |
Meal type | Main Dish, Salad |
Misc | Serve Cold |
This pasta salad is the perfect summer one-dish meal. Even your meat loving friends will be love this vegetarian dish!
Ingredients
Salad
- 2 Blocks Tofu (cut in cubes)
- 2 cups Orzo (cooked according to package direction)
- 2 Peppers (chopped)
- 2 Mangos (peeled and chopped)
- 1 cup Carrots (grated)
- 1 Cup Snow peas (chopped)
- 2 Tbsp Sesame seeds (toasted)
- 1 Head Romaine lettuce (shredded)
- 1/4 Cup Green onions (chopped)
Marinade
- 2 Tbsp Light soy sauce
- 1 Tbsp Dark soy sauce
- 1/2 Tbsp Honey
- 1/2 Tbsp Hoisin sauce
- 1/2 Tbsp Fish sauce
- 1/2 Tbsp Sesame oil
Dressing
- 1/2 Cup Apple cider vinegar
- 1/2 Cup Rice vinegar
- 1/4 Cup Olive oil
- 2 Tbsp Sesame oil
- 1/4 Cup Soy sauce
- 1/4 Cup Sugar
Note
You can really add anything you like to this salad...peas, edamame, mandarin oranges, chopped and toasted nuts, avocado, corn...the possibilities are endless!
Directions
Marinade | |
1. | Combine all ingredients together and pour into zip lock bag |
2. | Add tofu to marinade and let sit for at least 4 hours, tossing it around a couple times |
Tofu | |
3. | Preheat oven to 450 degrees. Place tofu on baking pan lined with parchment paper and bake until golden brown, about 20 minutes. |
Dressing | |
4. | Combine all ingredients and bring to a boil. Reduce heat and simmer for about 2 minutes. Set aside. |
Salad | |
5. | Combine orzo, vegetables, mango, tofu in a large bowl. Add about 1/2-3/4 of dressing and toss to coat. Top with sesame seeds and toss one more time. Place in fridge until ready to serve. |
6. | Save the rest of the dressing to add to the orzo if you have leftovers the next day..it tends to suck up all the dressing. |