Sweet 'n' Spicy Tofu Salad
Fresh Herb Salad Organic Mixed Greens (or Romaine lettuce)
fresh cilantro
1 red or green bell pepper
1 avocado
mandarin orange slices (optional)
slivered almonds
1 package Nasoya cubed tofu
2 Tbs low sodium soy sauce
1 tsp grated ginger
2 Tbs sweet chili sauce
Dressing (it took me a while to get the proportions right, this will make extra dressing)
5 Tbs olive oil
5 Tbs sesame oil
5 Tbs rice wine vinegar
1 Tbs honey
1 Tbs curry powder
1. Drain tofu and soak up excess moisture with paper towels.
2. Clean pepper, mushrooms, cilantro and lettuce (if using Romaine). Chop pepper and slice mushrooms.
3. Mix ginger and soy sauce and marinate tofu for 30 min.
4. Heat a pan over medium-high heat and spray w/ nonstick cooking spray. Cook tofu in pan until browned and a bit crispy.
5. Make dressing: Drizzle the oil into the vinegar, whisking constantly. Add honey and whisk. Add curry powder and whisk.
6. Toss the sweet chili sauce to coat the tofu.
7. Assemble salad: lettuce, peppers, mushrooms, avocado, cilantro, slivered almonds, (mandarin orange slices) and top with tofu. Drizzle with dressing .
It's hen hao!
