Asian Tofu Salad

Asian Tofu Salad

3 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon honey

2 teaspoons tamari

1 teaspoon toasted sesame oil

1 teaspoon minced fresh ginger

1/2 teaspoon salt

14 ounces extra-firm tofu, cut into 1-inch cubes

8 cups mixed salad greens

2 medium carrots, batonned

1 large cucumber, batonned

1 cup of daikon, batonned

1 tablespoon sesame seeds, toasted

1.      Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.

2.      Place tofu and 2 tablespoons of the dressing in a large nonstick skillet.

3.      Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total.

4.      Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.

5.      Toss greens, carrots, cucumber, and daikon with the remaining dressing.

6.      Sprinkle sesame seeds and serve immediately, topped with the warm tofu.

Miso Noodle Soup with Edamame

Miso Noodle Soup with Edamame

 

8 ounces udon noodles

2 cups of bok choy sliced diagonally

2 cups of daikon, sliced diagonally

2 cups of sweet potato cut in half length-wise and sliced diagonally

2 tablespoons light sesame oil

12 scallions, thinly sliced with white and green parts

4 small carrots, halved lengthwise and thinly sliced on diagonal

20 cups of vegetable broth

4 cups frozen shelled edamame

1 tablespoon grated fresh ginger

1 to 1 ½ cups dark miso

1 teaspoon toasted sesame oil

tamari 

1.  Boil a pot of water and add udon noodles.  

2.  Cook until al dente (8-9 minutes).

3.  While the noodles are cooking, heat oil in a soup pot. 

4.  Add scallion whites, bok choy, daikon, sweet potato, and carrot, and cook 

     over medium-high heat, stirring frequently for about 5 minutes.

5.  Add broth, and bring to a boil.

6.  Add edamame, and cook for 4 minutes.

7.  Drain noodles, and add to pot with ginger.

8.  Reduce heat to medium-low, and cook until edamame are tender but still firm, for about 1

     minute more.

9.  Blend 1 cup miso into 4 cups warm water using a fork to mix.

10. Reduce heat to low, and stir miso into soup, adding more miso for a more intense flavor, if

      desired.

11. Add sesame oil and tamari to taste. 

12. Sprinkle scallion greens on top. Serve hot.