Asian Tofu and Orzo Salad

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!



  • 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)


  • 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


  • 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


You can really add anything you like to this salad...peas, edamame, mandarin oranges, chopped and toasted nuts, avocado, corn...the possibilities are endless!


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
3. Preheat oven to 450 degrees. Place tofu on baking pan lined with parchment paper and bake until golden brown, about 20 minutes.
4. Combine all ingredients and bring to a boil. Reduce heat and simmer for about 2 minutes. Set aside.
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 tends to suck up all the dressing.