Asian Tofu and Sprout Salad

Asian Tofu and Sprout Salad

Serves 8

This vibrant and refreshing salad gets its name from the pea green, sunflower and mung bean sprouts that are main ingredients. Toss it in the dressing just before serving so that the sprouts stay crisp.

  • 1/2 pound firm tofu, cut into 1/2-inch cubes
  • 4 1/2 tablespoons tamari
  • 3 tablespoons toasted sesame oil
  • 1/2 cup Szechwan sauce
  • 3 tablespoons brown rice vinegar
  • 1 tablespoon sugar
  • 1/4 pound pea green sprouts
  • 1/4 pound sunflower sprouts
  • 1 cup mung bean sprouts
  • 6 large button mushrooms, sliced
  • 4 green onions, thinly sliced
  • 1 cup grated carrots
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Preheat the oven to 400°F. Gently toss tofu with 1 1/2 tablespoons of the tamari in a bowl. Arrange tofu in a single layer on a foil-lined baking sheet and bake for about 20 minutes, or until light golden. Transfer to a bowl and chill completely.

In a large bowl, whisk together sesame oil, Szechwan sauce, remaining 3 tablespoons tamari, brown rice vinegar and sugar to make a dressing. Add sprouts, mushrooms, green onions, carrots and tofu and toss gently to combine. Serve immediately.

Nutritional Info: 
Per Serving:140 calories (60 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 680mg sodium, 15g carbohydrate (2g dietary fiber, 5g sugar), 7g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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