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March 12, 2010

 

Marinated Asian Tofu Salad
 
1 tablespoon sweet chili sauce
1/2 teaspoon grated fresh ginger root
2 cloves garlic, crushed
1 tablespoon dark soy sauce
1 tablespoon fish sauce (optional, but HIGHLY recommended)
1 tablespoon sesame oil
1 tablespoon fresh squeezed lime juice
1/2 (16 ounce) package extra-firm tofu, drained and diced into ½ inch cubes
1 cup snow peas, trimmed of the stemmy bits
2 small carrots, grated
1 cup finely shredded red (or green) cabbage
½ cup bean sprouts, rinsed well
3 tablespoons chopped cilantro
2 tablespoons chopped roasted unsalted peanuts
 
In a large bowl, mix the chili sauce, ginger, garlic, soy and fish sauces, lime juice, and sesame oil. Place tofu in the mixture, and marinate for at least 1 hour in the refrigerator.
 
Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, just to blanch them a bit for a bright al dente crunch. Then immerse the snow pea pods in a bowl of cold ice water to halt the cooking process. Drain, and set aside.
Finally, toss the peas, carrots, cabbage, cilantro, and peanuts together with the tofu and marinade and serve.
 
Curried Tofu Salad Pita Pockets
 
3 tablespoons lowfat mayonnaise or Veganaise (or even substitute plain yogurt)
1 teaspoon dijon mustard
1/2 teaspoon turmeric powder
1/2 teaspoon yellow curry powder
8 ounces firm tofu, well drained and crumbled with a fork or fingers
1/3 cup shredded carrots
1/3 cup finely sliced celery
1/3 cup finely chopped red bell pepper
1 tablespoon red onion, finely minced, or 2 tablespoons chopped green onions
2 tablespoons finely chopped parsley
Squeeze of fresh lime juice
salt and fresh ground black pepper, to taste
2 large whole-wheat pita breads, cut in half
Lettuce leaves or finely chopped green cabbage, plus tomato or cucumber for garnish

 

In a bowl, combine the mayo, mustard, turmeric, curry powder and lime. Gently stir in the tofu, carrots, red pepper, celery and onion. Add salt and pepper to taste and toss to combine. Chill. Spoon into pita pockets and serve topped with the lettuce, tomato, and cucumbers.

 

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