Tofu Salad
Marinade:
| ½ Cup |
Asian Sesame Oil |
| ½ Cup |
Rice Vinegar |
| 2 Tbsp |
Sugar |
| 3 Oz. |
Soy Sauce |
| 5-6 |
Garlic Cloves Minced |
| 1 Tsp./ To Taste |
Salt |
| Taste |
Crushed Red Pepper |
| 2 Tsp. |
Fresh Ginger |
Combine Above Ingredients, Mix Well And Let Sit While Preparing Remaining Ingredients.
Ingredients:
| |
|
Notes: |
3 Lbs.
|
Tofu
|
Cut Into ½ Inch Cubes;
Deep Fry At 3500 Till Light Golden Brown |
| 2 Cups |
Mushrooms |
Thick Sliced Or Cut In Half |
| 1 Large |
Carrot |
Shredded Or Cut Julienne |
| 1 Large |
Red Bell Pepper |
Minced |
| 2 Cups |
Cabbage |
Shredded Fine |
| 3 Ea |
Scallions |
Minced |
| 2-3 Cups |
Bean Sprouts |
|
Toppings:
| 1 Cup |
Peanuts |
Coarsely Chopped |
| ½ Bn. |
Cilantro |
Minced |
| 1 Cup |
Tomato |
Diced |
| Sprinkle |
Sesame Seeds |
|
Method:
- Prepare Ingredients As Described Above. Gently Toss All Ingredients Except Toppings In The Marinade And Let Stand At Room Temperature For About Two Hours.
- Portion Into Serving Containers And Garnish With Toppings.
- Taste And Adjust Seasonings.
Source: Chef Ronald Ng, CCSF
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