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Fennel Salad Topped with Sesame-Orange Tofu

  • Author: Stephanie Kirkos
  • Yield: 4 servings 1x


A bright winter salad using crispy citrus marinaded tofu on a bed of fennel, pomegranate, and radish all brought together with an orange vinaigrette.



Orange-Sesame Tofu

  • 14 oz extra firm tofu, pressed
  • 2 tbsp fresh squeezed orange juice
  • 1/2 tbsp finely grated orange zest
  • 1 tbsp cornstarch
  • 1/2 tbsp sesame seeds

Fennel Salad

  • 2 bulbs fennel, sliced thin
  • 1 bunch radishes, sliced thin (about 15 radishes)
  • 3/4 cup pomegranate seeds

Orange-Maple Vinaigrette

  • 2 tbsp fresh squeezed orange juice
  • 1/4 tsp maple syrup
  • 1 tbsp minced shallot
  • 2 tbsp extra virgin olive oil
  • Salt and pepper, to taste


  1. Press the tofu using either a tofu press or “cookbook stack” method: Rinse the tofu and pat dry. Wrap in a paper towel and set on a cutting board with a dish towel on top. Lay another dish towel on top of the tofu. Place 3-4 cookbooks on top of the tofu, being careful to balance so they don’t topple over. Let sit for 20 minutes. Remove the tofu from the paper towel. Slice into triangles about 1/4″ thick.
  2. In a small bowl, whisk together the orange juice, orange zest, cornstarch, and sesame seeds. Dunk each tofu triangle into the liquid to coat then place in a separate dish. Repeat for all tofu triangles. Pour the remaining liquid over the tofu. Let sit for additional 20 minutes.
  3. Set the oven to broil and position an oven rack on the second highest rung (you don’t want the tofu directly under the broiler). Coat a rimmed baking sheet with cooking spray. Arrange the tofu triangles in a single layer on the baking sheet.
  4. Bake the tofu triangles under the broiler for 8-9 minutes, until golden and crispy. Remove the baking sheet from the oven and flip the tofu triangles over. Bake under the broiler for another 8-9 minutes until that side is golden and crispy.
  5. While the tofu is baking, prepare the salad. Trim both fennel bulbs by slicing off the top and bottom so the bulb sits flat on a cutting board. Set aside the fennel fronds for garnishing.
  6. Slice each bulb in half lengthwise. Cut a small triangle out of the bottom of each half to remove the core. Run each half against a mandoline to thinly slice (one setting higher than paper thin). Place all slices into a large bowl.
  7. Wash one bunch of radishes and trim the ends. Run each radish against a mandoline to thinly slice. Add to the bowl of fennel slices.
  8. In a small bowl, whisk together the orange juice, maple syrup, and minced shallot. Slowly pour in the olive oil, whisking quickly, so the dressing emulsifies. Season to taste with salt and pepper.
  9. Pour the dressing over the fennel and radish slices. Add the pomegranate seeds, then toss to coat. Season to taste with salt and pepper. Divide salad among four plates or bowls.
  10. Layer the warm tofu triangles on top of the salad. Garnish the plate with desired amount of fennel fronds (the feathery green part plucked from the fennel bulb stem). Enjoy!
  • Category: Main
  • Cuisine: Vegetarian
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