Tofu salad and Tahini-peanut dressing
Ingredients
- 1/3 cup tahini
- 1/3 cup mirin [sweet rice wine]
- 1/3 cup rice vinegar
- 1 tbsp fresh ginger [finely grated and peeled]
- 1/2 cup dry-roasted peanuts [chopped and divided]
- 5 tbsp canola oil [divided]
- 2 firm tofu [drained]
- 6 cups salad greens
- fresh chives [finely sliced - or spring onions]
Instructions
- Cut each tofu block crosswise into 8 slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand for 15 minutes. Remove tofu from paper towels.
- Meanwhile: combine tahini, mirin, rice vinegar, ginger and peanuts and half the oil into a bowl. Whisk all ingredients till well combined. Set aside.
- Heat some of the remaining oil in a nonstick skillet over medium-high heat. Add tofu slices (in batches) to pan; sauté 4 minutes on each side or until crisp and golden. Remove from pan, and drain tofu on paper towels.
- Once tofu is ready arrange the salad: Place 1 1/2 cups greens on each plate. Top each serving with 4 tofu slices a little of the tahini-peanut dressing and garnish each serving with chives.
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