Marinated fried tofu and vegetable salad with mesclun
Delight your taste buds with this flavorful marinated fried tofu and vegetable salad featuring a mix of mesclun greens. Perfect combination of textures and flavors in every bite.
Ingredients:
- 1 tablespoon tamari soy sauce
- 1 tablespoon Asian sesame oil
- 450g extrafirm tofu, sliced 1/4 inche thick, patted very dry, then each slice cut into 4 triangles
- 1 tablespoon canola oil
- 3 tablespoons lemon juice
- 2 garlic cloves, put through a press or minced
- 1 teaspoon tamari soy sauce
- 1/2 teaspoon salt
- Generous seasoning freshly ground black pepper
- 1/4 cup olive oil
- 4 to 5 cups tiny broccoli florets
- 2 large scallions, very thinly sliced
- 1 red bell pepper, cut into 3/4-inch slice
- 4 cups mesclun (baby salad greens), washed and spun dry
Instructions:
- Mix together the soy sauce and sesame oil in a medium bowl. Add the tofu and gently stir it with a rubber spatula to coat with the marinade. Allow it to marinate for half an hour.
- Heat a tablespoon of oil in a large nonstick skillet over high heat until very hot but not smoking. Place the marinated tofu in the skillet in a single layer. Cook, shaking the pan regularly to prevent sticking, until it turns a rich golden color. Flip the tofu occasionally for even browning. Transfer the cooked tofu to a large bowl. Set the skillet aside.
- Put all the dressing ingredients in a jar with a lid that closes tightly. Shake the jar vigorously to mix the ingredients well. Pour half of the dressing over the warm tofu and mix thoroughly. Refrigerate the tofu until it is thoroughly chilled, approximately 2 hours.
- In the meantime, place the broccoli in the skillet with a little water, cover, and cook until it is tender yet crisp, for around 4 minutes. Transfer the broccoli to a bowl of cold water to halt the cooking process. Drain the broccoli completely, then dry it well using a cotton or linen kitchen towel. Combine the broccoli, scallions, and red pepper in a large bowl with half of the remaining dressing and mix well. Let it sit for at least 30 minutes to marinate. Just before serving, add in the tofu. Toss the mesclun with the rest of the dressing and put a portion on each large plate. Arrange a serving of vegetables and tofu in the middle. Serve right away.
Summary:
- Calories: 1255 kcal
- Fat: 103 g
- Protein: 54 g
- Carbs: 50 g
- Potassium: 2056 mg
- Magnesium: 289 mg