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Asian Tofu and Sprout Salad

Serves 8
Time 35 min
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.
Ingredients
  • 1/2 pound firm tofu, cut into 1/2-inch cubes
  • 4 1/2 tablespoons low-sodium tamari, divided
  • 3 tablespoons toasted sesame oil
  • 1/2 cup prepared Sichuan sauce
  • 3 tablespoons brown rice vinegar
  • 1 tablespoon sugar
  • 1/4 pound green pea sprouts
  • 1/4 pound sunflower sprouts
  • 1/4 pound mung bean sprouts
  • 6 large button mushrooms, sliced
  • 4 green onions, thinly sliced
  • 3 carrots, grated
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Method

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 until golden around the edges, about 20 minutes.

Transfer to a bowl and chill completely.

In a large bowl, whisk together sesame oil, Sichuan 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.

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.
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  • 1/2 pound firm tofu, cut into 1/2-inch cubes
  • 4 1/2 tablespoons low-sodium tamari, divided
  • 3 tablespoons toasted sesame oil
  • 1/2 cup prepared Sichuan sauce
  • 3 tablespoons brown rice vinegar
  • 1 tablespoon sugar
  • 1/4 pound green pea sprouts
  • 1/4 pound sunflower sprouts
  • 1/4 pound mung bean sprouts
  • 6 large button mushrooms, sliced
  • 4 green onions, thinly sliced
  • 3 carrots, grated
Shop with Prime

Exclusively for Prime members in select ZIP codes.