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Samurai Salad


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Samurai Salad


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2 Ratings2 Ratings2 Ratings2 Ratings2 Ratings (2 Ratings)
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Samurai Salad


  • Prep Time : 15 min
  • Cook Time : 5 min
  • Ready Time : 20 min


6 s


  • 3/4 cup Soy Sauce Dressing
  • 3/4 cup White Wine Vinegar
  • 2 tablespoons Grated ginger root
  • 3/4 cup Bottled hot pepper seasoning
  • 12 Firm tofu slices (1 lb. 14 oz.), drained
  • 3 quarts Cut salad greens (1 lb. 8 oz.)
  • 3/4 teaspoon Diagonally sliced green onions
  • 12 Small tomato slices
  • 1 tablespoon Toasted sesame seeds, optional
  • Soybean oil (vegetable oil), as needed



1 Ginger Dressing: Combine all ingredients; mix well.
2 Dry tofu slices thoroughly between several layers of paper towels. Lightly brush tofu with oil and Ginger Dressing; sprinkle with garlic salt. Grill tofu on a well-oiled grill* until golden brown on both sides.
3 Toss greens with remaining Ginger Dressing, portion onto individual serving plates. Place two tofu slices on each bed of lettuce; sprinkle with green onions and garnish with 2 tomato slices. Sprinkle with sesame seeds, if desired.
4 Tofu may be cooked in a lightly oiled non-stick skillet over medium heat until golden on both sides.

Source: © 2010, Courtesy of United Soybean Board

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One Response to Samurai Salad

  1. avatar says: bargenco

    I make a version of this salad.
    There is no need to add the extra fat (margarine) to the crunchy topping.
    I add sesame seeds and sometimes substitute pine nuts for the slivered almonds.
    I spray the ingredients on the cookie sheet with a canola or olive oil spray before baking.

    I only use cabbage, red or white, or a mix of both as my main ingredient.

    For the dressing I shake in a bottle equal quantities of oil, soy sauce, sugar and white vinegar.

    This is a most delicious salad and is always a hit with my guests!

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