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Seared Tofu with Baby Asian Green Salad

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Seared Tofu with Baby Asian Green Salad

Seared Tofu with Baby Asian Green Salad
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
Orange juice and soy sauce are the secrets to this flavorful vegetarian dinner. Chances are, you've already got them at home.


  • 1/4 cup orange juice
  • 2 tablespoons soy sauce
  • 2 teaspoons finely grated garlic (about 4 cloves; use a Microplane)
  • 2 teaspoons finely grated peeled ginger (use a Microplane)
  • 1 teaspoon sugar
  • 2 pounds firm tofu, rinsed and drained
  • 4 tablespoons vegetable oil, divided
  • 2 tablespoons fresh lime juice
  • 10 ounces mixed baby Asian greens


  • Stir together orange juice, soy sauce, garlic, ginger, sugar, and a pinch of salt. Cut tofu into 8 pieces and pat dry. Gently toss with soy sauce mixture and let marinate 10 minutes. Reserve marinade.
  • Heat 3 tablespoons oil in a large nonstick grill pan over medium heat until hot, then sear tofu, turning once, in batches if necessary, until grill marks appear, 6 to 8 minutes per batch. Transfer tofu to a plate with a spatula. Add lime juice and remaining 1 tablespoon oil to marinade. Toss greens with dressing and season with salt and pepper to taste. Serve tofu on top of greens.