Tofu Salad with Gomasio and Chili Threads
- Details
If you’re not a fan of tofu, this salad may convert you. Tofu is a sponge and it takes on any flavor you marinate it in, so the right seasoning can totally transform this healthy protein. We spiced it up this time, and infused the tofu overnight in soy sauce, ginger, korean chile flakes and garlic. The tofu then gets pan seared for crispy caramelized edges before adding it to the salad. A turmeric honey ginger vinaigrette dresses the peppery arugula and shaved carrots.
A stunning garnish puts the final touch on this delicious dish. The beautiful red threads you see are toasted chili threads. They add fruity mild heat, as well as a little crunch. With a quick dusting of Gomasio, a mix of toasted sesame seeds and pacific sea salt, the salad is complete.
Marinated Tofu Salad with Gomasio and Korean Chili Threads
Ingredients
Marinated Tofu
- 1 lb extra firm tofu
- 4 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon Korean chile flake
- 1 teaspoon ginger powder
- 1 tablespoon brown sugar
- 2 garlic cloves, minced
Turmeric Honey Ginger Vinaigrette
- 1 tablespoon grated ginger
- 2 tablespoons honey
- 2 tea [kosher salt|https://www.worldspice.com/spices/kosher-salt
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1/4 cup rice wine vinegar
- 3/4 cup vegetable oil
Plating
- 2 tablespoons vegetable oil
- Chili Threads (pinch per salad)
- 1/4 pound baby arugula
- 1/2 cup chopped cilantro
- 1 carrot, shaved in strips
- 1/2 cup freeze dried edamame
- 1 1/2 teaspoon Gomasio
Instructions
Marinated Tofu
- Drain the tofu and cut it into cubes. Place the cubes in a shallow dish and set aside.
- Add the remaining marinade ingredients to a medium sized bowl and whisk to combine. Pour over tofu and let it sit overnight for best results or at least 5 hours.
Honey ginger vinaigrette
- In a blender add all of the ingredients and blend until emulsified.
Plating
- In a large skillet, add 2 tablespoons of vegetable oil and heat over medium-high heat.
- Remove the tofu pieces from the marinade and discard. Add tofu to a non-stick pan and fry the tofu on medium-high heat. A minute from being beautifully golden brown add the chili threads to the pan and toast them until fragrant.
- Finish cooking tofu until golden brown.
- Meanwhile In a serving bowl, drizzle the arugula, shaved carrot and cilantro with vinaigrette and season with Gomasio.
- Toss until well mixed and taste for seasoning.
- Garnish salad with seared tofu, edamame, and toasted chili threads.
Sweet Potato and Squash Parathas
If you love Indian food, you’re sure to love Summers Under The Tamarind Tree: Recipes and memories from Pakistan. We selected this wonderful cookbook as our April 2017 featured book partly because it showcases a full-flavored cuisine with …
Pomegranate Ash with Meatballs
The countries in the Persian culinary region are home to many religions, languages, cultures and politics. In culinary traditions, however, they have a deep love for food that has tart flavors and is fresh and …
Golden Turmeric Granola with Dried Berries
Start your day with this powerhouse of nutrition and flavor. We’ve infused coconut oil with turmeric and star anise to turn everyday granola into a beautiful ambrosia with whole Indian coriander seeds and tart dried …
Massaman Curry
At our February Cookbook Club Meet & Eat, we’re trying recipes from all across Asia, courtesy of Lucky Peach Presents 101 Easy Asian Recipes. The book features a mouthwatering lineup of dishes, like this recipe for …
Vegan Richa’s Instant Pot Fried Rice
Fried rice is an easy satisfying meal and using an Instant Pot makes it even easier for days when we are short on time. It is also a great way to use up any leftover …
Leave a Comment