Tofu Vegetable Salad


  • 3 Tablespoons  mirin
  • 1 Tablespoon  sesame oil
  • 1 Tablespoon  vinegar
  • One   14-ounce package extra-firm tofu, drained and cut into 1-inch cubes
  • 1/2 Cup  broccoli florets
  • 1 Tablespoon  vegetable oil
  • 1/2   onion, sliced thinly
  • 2 s  cloves garlic, minced
  •   bell pepper, seeded and sliced
  • 1 Tablespoon  sesame seeds

This healthy tofu vegetable salad packs a vegetarian protein punch perfect for a post-workout meal or a weeknight dinner for two. Or, take leftovers to work the next day with some brown rice for a light, nutritious lunch.


Combine the mirin, sesame oil, and vinegar in a shallow dish. Add the tofu and marinate for 15 minutes. Then turn, and marinate for 15 more minutes.

Meanwhile, bring a pot of water to a boil and set up an ice bath. Blanch the broccoli, transfer to the ice bath, and drain.

Preheat a grill pan, preferably cast-iron, over high heat. Add the tofu and cook, turning once; do not discard the marinade.

Heat the vegetable oil in a skillet over medium heat. Add the onion and garlic and cook just until soft. Then, add the bell pepper, broccoli, tofu, and marinade, and stir-fry, tossing frequently, for 3-5 minutes. Chill in the refrigerator. Sprinkle on the sesame seeds before serving.

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