Grilled tofu, green bean, noodle and sesame salad

Grilled tofu, green bean, noodle and sesame salad

Eat Right For Your Body Type
Lisa Linder

This is a delicious, substantial Japanese-inspired salad that is very good for kapha and pitta. It is low in fat but very nourishing with protein from tofu and lots of crunchy vegetables.This dish includes sesame seeds – an amazing seed credited with everything from keeping our bones health and building ojas to keeping us looking young. They are mildly heating so if you have a serious pitta imbalance, you can leave them out or eat only in the winter months. This salad isn’t suitable for vata as it has lots of uncooked elements and tofu, which some vata types find hard to digest.


Quantity Ingredient
80g green beans, topped and tailed
200g firm tofu, sliced horizontally to form two steaks
salt and freshly ground black pepper
1/2 teaspoon sesame oil, plus extra for brushing tofu
1 1/2 teaspoons sesame seeds
80g snow peas, strings removed
80g sugar snap peas, strings removed
1 small carrot, peeled and cut into thin strips
handful red cabbage, shredded
50g noodles, cooked according to packet instructions, (optional) (buckwheat noodles for kapha, rice noodles for pitta)
1/2 spring onion, green parts sliced, (kapha only)


Quantity Ingredient
100g silken tofu
1/2 tablespoon tamari
1/2 tablespoon mirin
1/2 teaspoon caster sugar
1/2 teaspoon ginger paste


  1. Blanch the beans in a pan of boiling water until crisp yet tender, around 2–3 minutes. Drain.
  2. Heat a griddle pan or the grill. Season the tofu steaks on both sides, brush with sesame oil, place on the hot griddle pan or under the grill and grill for 3 minutes on each side.
  3. Meanwhile, lightly toast the sesame seeds in a dry frying pan, keeping an eye on them as when they turn brown, they turn fast. Tip most of them (reserve a few for garnish) into a pestle and mortar and roughly crush.
  4. Place the vegetables and noodles in a large bowl. Whisk or blend together the ingredients for the dressing, pour into the bowl, add the crushed sesame seeds and toss well. Place the tofu on top, brush with sesame oil and sprinkle over the spring onions and reserved sesame seeds. Serve.
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