dangerpuss

Spicy Asian Salad

In Entrees, Salads and Sides on January 4, 2010 at 1:22 am

The salad
1 can water chestnuts
2 carrots
1 cup cashews
1/3 of a head of purple cabbage
Chopped it all up very small, and serve it on a bed of shredded iceberg lettuce as a side, or on rice as an entree.

The topping
1 block extra firm tofu
Press the moisture out of the tofu by placing it between two clean and dry dishcloths, and placing that whole thing between 2 plates, and then putting a few heavy books on top of the whole thing.  Let that sit for a couple of hours, pouring off the liquid as it pools.  (Or you can save yourself a hell of a lot of time and mess and just buy a tofu press).

Dressing for the topping
2 cloves fresh garlic
1 tsp onion powder
1 tsp hot chili pepper
1 tsp dry mustard
2 tsp grated fresh ginger
2 tsp agave nectar
1 Tbs wheat free tamari
1 Tbs peanut oil
3 Tbs rice vinegar
4 Tbs water

Whisk all of this together, tasting and altering as needed.  If you want to extend this you can add more water. Marinate the pressed tofu in the dressing, and bake for 1 hour at 400 degrees. Allow the tofu to cool and you are ready to serve.

To serve, place the salad on a serving dish and cut up the tofu into attractive slices, arranging on top of the salad.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: