clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2009-07-11 01:42 pm
clevermanka) wrote2009-07-11 01:42 pm
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Ginger-Garlic Tofu Salad with Shiitakes and Almonds
I admit I'm proud of this one. It smelled good, but I didn't try any. Probably should have, but oh well. I was told it was delicious. Here's hoping he wasn't just being polite.
Ginger-Garlic Tofu Salad with Shiitakes and Almonds
Red and green leaf lettuce
1/2 block of firm tofu (I use Central Soyfoods brand)
1/4 c soy sauce
6-8 dried shiitakes, reconstituted, with soak liquid reserved
3-4" chunk of ginger, grated (about 3T grated)
5-6 garlic cloves, minced
1 lime, quartered
1/3 c sliced almonds
safflower oil
Day One
Cut tofu into 1/2" wide slices and press dry with a floursack towel or cheesecloth. Set in flat container for overnight marinade.
For marinade: Simmer mushroom liqueur and a few slices of ginger until liquid is down to 1 cup, stirring occasionally. Strain into medium-size bowl. Add soy sauce, juice from half the lime, half the minced garlic and half the grated ginger. Stir to combine. Remove approximately 1/3 cup of marinade mixture and set aside. Pour the remaining marinade over tofu. Refrigerate overnight.
Reserve remaining ginger and garlic for stir-fry on day two. Reserve remaining lime wedges to serve with salad.
For dressing: Remove approximately 1/3 cup of marinade mixture. Pour into saucepan used to cook down mushroom liquid. Return to heat and cook down until soy sauce/mushroom liquid is thickened. Set aside in a small bowl. Add one or two teaspoons of safflower oil. Let sit overnight, refrigerated.
Day Two
For tofu salad topping: Slice mushrooms into thin strips. Set aside. Remove tofu from marinade and squeeze dry a second time to remove excess marinade. Slice into 1" wide squares. Place in a single layer into a hot non-stick skillet. Turn once, once the first side is lightly browned (two to four minutes each side). Remove from skillet onto dry, absorbent towel. Stir-fry remaining garlic until just barely golden. Add ginger and stir fry a few seconds before adding sliced mushrooms. Stir-fry two or three more minutes before adding tofu. Stir to combine. Remove to separate bowl.
For dressing: Strain oil and soy sauce into bowl. Squeeze as much moisture out of the soaked garlic and ginger as possible. Stir-fry the marinaded garlic-ginger until slightly toasted. Return to oil and soy sauce mixture. Shake to combine.
Toast the almonds, either under the broiler or in the skillet you've been using for everything else.
Tear up the clean lettuce leaves into a large bowl. Pour tofu-shiitake mixture over the top and sprinkle with the toasted almonds. Serve dressing on the side, with the remaining two lime wedges.
This can be served cold (which is how I did it this time), in which case let the tofu-mushroom mixture cool in a separate container and combine with lettuce just before serving.
NOTE: I sliced up the entire block of tofu and put the marinade over all. I used half the tofu for this salad and half for a tofu breakfast scramble. For the tofu scramble: Scramble the left-over tofu (crumble the tofu into the skillet, but unlike the salad tofu, don't press it dry before cooking!). Remove from heat and let cool. Add a red bell pepper, minced, and an orange, peeled and diced. Refrigerate overnight to let flavors blend.
Ginger-Garlic Tofu Salad with Shiitakes and Almonds
Red and green leaf lettuce
1/2 block of firm tofu (I use Central Soyfoods brand)
1/4 c soy sauce
6-8 dried shiitakes, reconstituted, with soak liquid reserved
3-4" chunk of ginger, grated (about 3T grated)
5-6 garlic cloves, minced
1 lime, quartered
1/3 c sliced almonds
safflower oil
Day One
Cut tofu into 1/2" wide slices and press dry with a floursack towel or cheesecloth. Set in flat container for overnight marinade.
For marinade: Simmer mushroom liqueur and a few slices of ginger until liquid is down to 1 cup, stirring occasionally. Strain into medium-size bowl. Add soy sauce, juice from half the lime, half the minced garlic and half the grated ginger. Stir to combine. Remove approximately 1/3 cup of marinade mixture and set aside. Pour the remaining marinade over tofu. Refrigerate overnight.
Reserve remaining ginger and garlic for stir-fry on day two. Reserve remaining lime wedges to serve with salad.
For dressing: Remove approximately 1/3 cup of marinade mixture. Pour into saucepan used to cook down mushroom liquid. Return to heat and cook down until soy sauce/mushroom liquid is thickened. Set aside in a small bowl. Add one or two teaspoons of safflower oil. Let sit overnight, refrigerated.
Day Two
For tofu salad topping: Slice mushrooms into thin strips. Set aside. Remove tofu from marinade and squeeze dry a second time to remove excess marinade. Slice into 1" wide squares. Place in a single layer into a hot non-stick skillet. Turn once, once the first side is lightly browned (two to four minutes each side). Remove from skillet onto dry, absorbent towel. Stir-fry remaining garlic until just barely golden. Add ginger and stir fry a few seconds before adding sliced mushrooms. Stir-fry two or three more minutes before adding tofu. Stir to combine. Remove to separate bowl.
For dressing: Strain oil and soy sauce into bowl. Squeeze as much moisture out of the soaked garlic and ginger as possible. Stir-fry the marinaded garlic-ginger until slightly toasted. Return to oil and soy sauce mixture. Shake to combine.
Toast the almonds, either under the broiler or in the skillet you've been using for everything else.
Tear up the clean lettuce leaves into a large bowl. Pour tofu-shiitake mixture over the top and sprinkle with the toasted almonds. Serve dressing on the side, with the remaining two lime wedges.
This can be served cold (which is how I did it this time), in which case let the tofu-mushroom mixture cool in a separate container and combine with lettuce just before serving.
NOTE: I sliced up the entire block of tofu and put the marinade over all. I used half the tofu for this salad and half for a tofu breakfast scramble. For the tofu scramble: Scramble the left-over tofu (crumble the tofu into the skillet, but unlike the salad tofu, don't press it dry before cooking!). Remove from heat and let cool. Add a red bell pepper, minced, and an orange, peeled and diced. Refrigerate overnight to let flavors blend.