Teriyaki Tofu Salad
Hey friends, remember me? Despite what you might think, I haven’t forgotten about the blog . . . truth be told, I’m actually beginning to miss blogging. I miss interacting with people about food. Lately I’ve been interacting with people about floor refinishing, wall-painting, hauling our crap from one house to another, end-of-year teacher gifts, etc. etc. etc. All good, but as you know, food’s my real passion.
Despite the hubbub, I haven’t quit cooking entirely – in fact, this past week was a breakthrough in that I tried some new things again. D.’s been home more and I’ve had a little more mental and logistical space to be creative in the kitchen. Today’s recipe is an easy, healthy dinner salad that could easily be made with chicken if you have tofu-haters in the house. Fear not the mayo . . . D. (who despises the stuff) had no idea there was mayo in the dressing – it’s creamy, zesty and flavorful and not at all mayonnaisey-tasting (‘course, if he takes time to read this, I’m hosed). And only 30 minutes from counter to table, without much kitchen heat-up in the process? Great summer dinner, baby!
Teriyaki Tofu Salad (adapted from the Nutrition Action Healthletter)
1 (14 oz.) package of extra-firm tofu, drained 1 T. olive oil 4 T. lower-sodium teriyaki sauce, divided 1 c. cooked brown rice (I use Whole Foods frozen brown rice – seconds in the micro.!) 4 scallions, chopped 3 T. light mayonnaise (veganize this w/a vegan mayo substitute) 1 T. minced ginger 2 t. freshly squeezed lemon juice Freshly ground black pepper to taste 8 c. salad greens 2 c. frozen shelled edamame, thawed 1 carrot, peeled & grated
Slice the tofu in half lengthwise, then cut each slab into 8 triangles. Place on a plate between sheets of paper towels and place another few plates on top to remove some of the water. Let sit at least 10 minutes, up to 30 if you’ve got the time.
Heat the olive oil in a large skillet over medium heat. Add the tofu and fry until golden, turning once. Add 3 T. of the teriyaki sauce between the tofu triangles (not on top). Simmer until sauce is thickened, 1-2 minutes. Add the rice and scallions. Gently stir to mix and remove from heat.
To make the dressing , mix together the mayonnaise, ginger, lemon juice, 1 T. of teriyaki sauce and the pepper.
Arrange the salad greens on 4 plates. Top with the edamame and carrot and the tofu mixture from the skillet. Drizzle the dressing on top.
Serves 4.
© 2010, Sarah. All rights reserved.
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