Asian Tofu Salad
Toasted sesame oil
2 cloves fresh garlic, thinly sliced
3-4 shallots, halved, thinly sliced into half moon pieces
5-6 thin slices fresh ginger, finely minced
grated zest of 1 lime
1 red bell pepper, roasted over an open flame, peeled, seeded, diced
1 carrot, fine matchstick pieces
4 slices packaged backed tofu
1 bunch watercress, rinsed well, finely diced
brown rice vinegar
One half cup Valencia peanuts
2 tablespoons brown rice syrup
pinch sea salt
1 mango, peeled, pitted, thinly sliced
Place about 3 tablespoons of oil in a deep skillet and turn heat to medium.
When the oil is hot, add garlic, shallots, ginger and lemon zest, a splash of soy sauce and sauté for 2-3 minutes.
Stir in red pepper and carrot, another splash of soy sauce and sauté for 2-3 minutes.
Add one half cup mirin, season lightly with soy sauce and reduce heat to low.
Cook vegetables, uncovered, until liquid has reduced to a thin syrup, 10-12 minutes.
Stir in baked tofu and lay watercress on top. Cover and turn off heat.
Allow watercresss to steam until just wilted, 1-2 minutes.
Remove from heat and stir in a sprinkle of brown rice vinegar.
To make the peanuts, place the peanuts in a heat-resistant bowl.
Bring rice syrup and salt to a foaming boil over high heat.
Pour over peanuts and stir well to coat.
Immediately stir sweet peanuts into tofu dish.
Transfer cooked tofu mixture to a serving platter and arrange sliced mangoes around the rim of the dish.