When the weather is cool, I find I need to find ways to entice myself to eat salads. One way that seems to do the trick is to add a warm or hot element to cool greens. This sizzling salad features tofu that’s been cooked in tasty teriyaki sauce. Edamame (fresh green soybeans) and cashews add even more protein and a lot of flavor. For me, this is a winter favorite! Photos by Evan Atlas.
- 14- to 16-ounce tub extra-firm tofu
- 1 tablespoon olive oil
- ¼ cup teriyaki sauce, homemade or purchased, plus more for salad
- Mixed baby greens, as needed
- 1 cup or so cherry or grape tomatoes, halved
- 1 cup cooked shelled edamame (fresh green soybeans)
- ½ cup grated or sliced carrot
- ½ cup toasted cashews
- 1 tablespoon rice vinegar or apple cider vinegar
- Freshly ground pepper to taste
- Cut the tofu into 6 slabs crosswise and blot very well with paper towel or a clean tea-towels. Better yet, press ahead of time in a tofu press if you own one.
- Cut each slab in half to make two squares, then cut each square on the diagonal to make two triangles. Or, just cut into dice if you prefer.
- Heat the oil and teriyaki sauce in a medium skillet or stir-fry pan. Add the tofu and cook over medium-high heat until it browns and gets a little crusty here and there, stirring often. This will take about 10 minutes.
- Line a serving platter with the greens. Scatter the tomatoes, edamame, carrot, and cashews over the greens, then drizzle with vinegar. Grind some pepper over the surface.
- At the last minute, scatter the tofu over the salad. Serve at once; pass around extra teriyaki sauce for individual servings (I know, it sounds odd to put teriyaki sauce on salad, but in this case, it works!).
- Here are more super savory salads.