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Spicy Sesame-Tofu Salad

Kimchee, a spicy cabbage condiment from Korea, adds wonderful flavor to this salad. Even slaw-haters at VT loved it. Look for kimchee in the refrigerated section of the produce aisle—just be sure to buy a brand that isn’t flavored with fish sauce or anchovies.


Ingredient Set Name: 

Baked Sesame Tofu


Ingredient Line: 
1 16-oz. pkg. extra-firm tofu, drained and cubed
Ingredient Line: 
2 Tbs. sesame seeds
Ingredient Line: 
1 Tbs. roasted sesame oil

Ingredient Set Name: 

Spicy Cabbage Salad


Ingredient Line: 
½ cup kimchee, chopped
Ingredient Line: 
¼ cup chopped peanuts
Ingredient Line: 
1 Tbs. sesame oil
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4 cups coleslaw mix
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6 oz. snow peas (about 2 cups), sliced in half lengthwise
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3 medium carrots, grated (about 1 cup)
Ingredient Line: 
1 bunch green onions, chopped (about ½ cup)


  1. To make Baked Sesame Tofu: Preheat oven to 350F. Coat baking sheet with cooking spray. Toss tofu with sesame seeds and oil in large bowl until well coated. Spread cubes in single layer on prepared baking sheet, and bake 30 to 35 minutes, or until browned, turning occasionally with spatula. Cool.
  2. To make Spicy Cabbage Salad: Combine kimchee, peanuts and sesame oil in large bowl or plastic storage container. Add coleslaw mix, snow peas, carrots, green onions and Baked Sesame Tofu, and toss to coat. Serve immediately, or store up to 2 days in refrigerator.

Nutrition Information: 

17 g
Total Fat: 
20 g
Saturated Fat: 
2 g
16 g
230 mg
6 g
6 g
Serves 4

Comments on this Recipe

i have made this dish twice now and it's come out delicious each time! putting the sesame seeds on the tofu before baking it is a great idea! i love the actual texture of the tofu and the flavor of this dish is great also! i highly recommend it even for picky eaters.

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