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