Japanese Lemongrass Tofu Salad with Mediterranean Chickpeas and Mexican Corn

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Tofu marinated in lemongrass and ginger meets Mediterranean chickpeas and sweet Mexican corn for a colorful fusion. This asian-inspired salads (vegetarian, gluten-free) ready in about 30 minutes pairs Tofu, Chickpeas, Mexican corn into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300g Tofu
• 1 cup Chickpeas
• 1 cup Mexican corn
• 2 stalks Lemongrass
• 1 tbsp Sesame seeds
• 2 tbsp Olive oil

Instructions

1. Step 1: Grate the white part of the lemongrass stalks using a microplane or grater, then mix with 2 tbsp soy sauce (not listed in ingredients, but assumed for flavor). Press the tofu firmly to remove excess moisture, then marinate in the lemongrass-soy mixture for 15 minutes, flipping halfway through. Tip: Use the lemongrass in the marinade for maximum aroma, even if it's not listed in the original ingredients.
2. Step 2: Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Add the tofu in a single layer, pressing down gently to ensure even contact with the pan. Cook for 3-4 minutes per side until golden brown and crispy, with a slight crust forming. Tip: Avoid stirring the tofu during the first 2-3 minutes to develop a firm crust.
3. Step 3: Drain and rinse the chickpeas under cold water. In a large bowl, toss the chickpeas, Mexican corn, and sautéed tofu together until evenly combined. Tip: If using canned chickpeas, rinse thoroughly to remove excess sodium.
4. Step 4: Drizzle the remaining 1 tbsp olive oil over the salad, then sprinkle with sesame seeds. Use a spatula to gently mix until the oil is evenly distributed and the sesame seeds are lightly coated. Tip: Add sesame seeds after oil to prevent them from burning during mixing.
5. Step 5: Season the salad with salt and freshly ground black pepper, tasting and adjusting as needed. Mix until the seasoning is fully incorporated and the components are well combined. Tip: Use a pinch of salt to enhance the natural sweetness of the corn and chickpeas.