Yin and Yang Salad with Peanut-Sesame Dressing

Gingered Tofu - Day before or at least 6 1/2 hours before

2 (12-ounce) containers water-packed extra-firm Tofu?

Drain the tofu and save the containers. Cut into 1 inch strips, and pat dry with paper towels. Cover a large baking sheet with more dry paper towels. Place the tofu in a single layer over the towels on the baking sheet and let drain for 2 hours, changing the paper towels after 1 hour.

2/3 cup Tamari?
1/4 cup Brown Rice Vinegar?
1/4 cup Toasted Sesame Oil?
1 tbsp minced Garlic?
1 tbsp minced peeled fresh Ginger?
1 tbsp Canola Oil?

Whisk the tamari, vinegar, sesame oil, garlic and ginger in a bowl to blend. Pour half of the marinade into the reserved tofu containers. Return the tofu slices to the containers, and pour the remaining marinade over. Cover and refrigerate at least 4 hours and up to 1 day.

(This part can be done while preparing the main salad with the former steps the day before.) Preheat the oven to 400 degrees F. Oil a heavy, rimmed baking sheet with the canola oil. Drain the tofu and place it on the prepared baking sheet. Bake for 10 minutes on each side, or until golden brown and heated through. Serve warm, cold, or at room temperature. The tofu will keep for 1 day, covered and refrigerated.

Peanut-Sesame Dressing

2/3 cup creamy Peanut Butter?
1/3 cup brown rice Vinegar?
1/4 cup Maple Syrup?
3 tbsp water
2 tbsp Tamari?
1 tbsp minced peeled fresh Ginger?
2 cloves Garlic?
1 1/2 tsp toasted Sesame Oil?
1/4 tsp crushed red pepper flakes
1 cup lightly packed fresh Cilantro? leaves

Blend the peanut butter, vinegar, maple syrup, water, tamari, ginger, garlic, sesame oil and crushed red pepper in a food processor until smooth and creamy. Add the cilantro and blend just until it's finely chopped. The dressing will keep for 2 days, covered and refrigerated.

Salad

4 cups shredded Napa Cabbage?
3 cups shredded Red Cabbage?
2 Carrot?s, peeled and julienned
1 (2 1/2 inch piece) Daikon? Radish, peeled and julienned
10 Scallion?s (white and green parts), julienned
1 cup Peanut-Sesame Dressing

Toss the cabbage, carrots, radish, and green onions in a large bowl with enough dressing to coat.

4 cups 1/2 inch cubes chilled Gingered Tofu
2 tbsp toasted Sesame Seeds?

Mound the salad into 4 wide, shallow bowls or onto plates. Arrange the tofu around the salad. Sprinkle with the sesame seeds and serve.

Source: The Real Food Daily Cookbook by Ann Gentry (CPL 641.5636/GEN)

http://www.amazon.com/exec/obidos/ASIN/1580086187/acollectofdec-20

Dish Category?

CruciferDay?

MethodCategory?:

EraCategory?:

Need Categories Added? Need Comparisons? Need Headnotes?