Asian-Style Chopped Salad with Maple Glazed Tofu

Active Time: 15 minutes • Total Time: 15 minutes

Yields: 3

Asian-Style Chopped Salad with Maple Glazed Tofu
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  • 1 bag Earthbound Farm Organic Asian-Style Chopped Salad Kit
  • 3 ounces dry udon noodles
  • 1 block (14oz) extra firm tofu
  • 1 teaspoon grated ginger
  • 4 cloves garlic, crushed
  • 1 tablespoon lime juice
  • 2 tablespoons maple syrup
  • 4 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon corn starch
  • 2 tablespoons sesame seeds
  • 1 tablespoon coconut oil

This powerfully delicious and nutritionally balanced bowl of goodness was as simple to make as adding a bit of carb and protein to an already yummy salad, thanks to the Earthbound Farm Organic Asian Chopped Salad Kit.

Special thanks to our partners on this recipe: thefeedfeed and thedreamyleaf

Noodle Salad:

Cook the noodles according to package directions.

Mix the noodles with the salad kit contents, including the sunflower seeds and the tahini sauce that comes with it. Save the crunchy toppings for serving.

Maple Glazed Tofu Steaks:

Drain and press the extra firm tofu to get as much water out of it as you can.

Slice the tofu block.

To make the glazing sauce, mix the rest of the ingredients in a bowl, except the coconut oil and the sesame seeds.

Put the coconut oil in a large pan over medium-high heat.

Once the coconut oil melts and warms up, add the tofu steaks and cook on each side until it develops a golden crust, about 5 minutes on each side.

Pour in the glazing sauce and sprinkle the top of the tofu steaks with sesame seeds.

Cook until the sauce starts to thicken and get sticky, about 1-2 minutes.

Flip the tofu steaks, sprinkle with the sesame seeds and cook another minute, or until the sauce has the desired consistency. Keep in mind that the sauce will thicken further as it cools down.

Flip the steaks and make sure they are well coated with the glazing.

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