May 19, 2009

Five Taste Spring Salad

If you take the time to make this salad it is well worth the wait!
*Note: the tofu takes over night or 8 hours to marinate.

The tofu:
1/2 pound extra firm tofu cut into 1 inch squares
Add the following marinate to the tofu and let sit over night:
1 tablespoon toasted sesame oil
3 tablespoon tamari or soy sauce
3 tablespoons maple syrup
3 tablespoons water

The dressing:
1 tablespoon seasame oil
2 tablespoons rice vinegar
1 tablespoon maple syrup
2 teaspoons Dijon mustard
1/2 teaspoon sea salt

The salad:
1/2 cup raw peanuts, roasted
4 cups salad greens or spinach
1/4 cup red onion, finely sliced
4 red radishes, thinly sliced (optional)

Heat a two quart skillet and add 2 teaspoons of oil, then the marinated tofu squares. Cook on medium heat, turning to brown on all sides. Pour the marinade over the tofu, and continue to cook until the sauce is absorbed by the tofu. (I do an additional step too. I then lay the tofu out on a baking sheet and cook for about 45 minutes at 375 degrees. This helps the tofu become slightly crunchy on the outside!) Remove the tofu from the pan and set aside. Combine the dressing ingredients. Toast the peanuts in a 350 degree oven for 5-7 minutes. Wash, dry and tear the lettuce or spinach into bite sized pieces. Add the onion and radish slices. Pour the dressing over all and toss gently. Fold in the tofu and garnish with the peanuts. Enjoy!!
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