I was in the mood for some Asian flavors but didn’t want anything heavy. I made this salad to take to an “Oscar party” last weekend and it was light, fresh, and delicious, not to mention nutritious! The orange segments, black sesame seeds and marinated tofu also make it look a bit fancy 🙂 Definitely will be making this again!
Quick Asian-Inspired Salad
4 cups spinach
½ cup edamame, cooked and shelled
1 medium red bell pepper, deseeded and cut into thin strands
1 large orange, segmented and juice reserved
1 large avocado, pitted and cut into cubes
¾ cup shredded carrots
2 green onions, greens thinly sliced and whites discarded
3 1/2″ thick slices of firm tofu
1 tablespoon black sesame seeds
2 tbsp sesame oil plus 1 tbsp, divided
2 tbsp rice wine vinegar, divided
4 tablespoons red wine vinegar
½ tablespoon soy sauce
¼ tsp ground ginger
½ tsp sriracha hot sauce
Place the tofu slices in a deep, wide bowl or container. Spread the sriracha evenly on top of each slice, sprinkle the soy sauce, 1 tbsp rice wine vinegar, 1 tbsp sesame oil, ground ginger and ½ tbsp sesame seeds on top.
While the tofu marinates, combine remaining ingredients in a large bowl. To segment the orange, cut the ends off and then cut the peel and pith off from top to bottom using a serrated knife. Squeeze what’s left of the orange over the veggies in the bowl and discard.
Heat a small nonstick pan on medium-high heat and once it’s hot, add the tofu. Cook for 2-4 minutes or until you get a nice sear on the bottom. Remove from the pan and cut into small cubes. Top the salad with the tofu cubes, remaining red wine vinegar, rice wine vinegar, sesame oil, and sprinkle with green onions and remaning sesame seeds.