Seared sesame tofu salad with radicchio, cabbage and snow peas

Vegetarian, Gluten Free, Dairy Free

2 Servings, 590 Calories/Serving

A colorful slaw of radicchio, cabbage and snow peas make a crispy, refreshing bed for lightly seared tofu marinated in a zesty sauce of soy, sesame oil, rice vinegar and sambal chile.


  • 8 ounces Hodo Soy tofu
  • ½ cup sesame dressing
  • 1 tablespoon sesame seeds
  • 6 ounces Napa cabbage
  • 6 ounces radicchio
  • 2 radishes
  • 3 ounces snow peas
  • Small bunch cilantro



Marinate tofu, toast sesame seeds

Slice tofu into 1-inch squares. In a small bowl, toss to coat with 2 tablespoons of sesame dressing, reserving the rest for the salad. Heat dry skillet on medium-low. Add sesame seeds and cook, stirring, until lightly toasted and fragrant, 2 to 4 minutes. Remove from pan and set aside to cool.


Sear tofu

Increase heat on skillet to medium and add 1 tablespoon oil. Once oil is shimmering, press tofu squares into pan in an even layer. Sear tofu, flipping only once, until lightly brown on both sides and heated through, 2 to 4 minutes each side. Set aside to cool. Move on to preparing salad ingredients while tofu cooks.


Prep salad, make dressing

*Rinse outer leaves of Napa cabbage and radicchio, if necessary, and thinly slice.
*Rinse, trim off ends and slice radish into thin rounds.
*Rinse and thinly slice snow peas.
*Roughly chop cilantro.


Make salad, plate

Toss all ingredients in a large bowl together with the remainder of the sesame dressing. Divide between two shallow bowls or plates and garnish with toasted sesame seeds.

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