Spicy Sesame-Tofu Salad Recipe - Vegetarian Times

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.

  • 4Servings


Baked Sesame Tofu

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

Spicy Cabbage Salad

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


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.

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

  • Calories: 300
  • Carbohydrate Content: 16 g
  • Fat Content: 20 g
  • Fiber Content: 6 g
  • Protein Content: 17 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 230 mg
  • Sugar Content: 6 g