Ginger-Marinated Tofu Salad

Été 2009
food and drink

BY: Tonia Wilson-Vuksanovic

This is a very substantial salad with a mix of tastes and textures. It shows best if it sits for half an hour before serving and is served at room temperature.

2 tbsp (25 mL) fresh ginger, peeled and finely chopped
1 tsp (5 mL) sambal oelek
2 tbsp (25 mL) soya sauce
1 tsp (5 mL) sesame oil
Juice of half a lime
1 tbsp (15 mL) brown sugar
1 pkg firm tofu, drained and diced into 1 inch (2.5 cm) cubes
3⁄4 of a pkg pad Thai rice noodles (do not use the whole package or the salad will be bland, noodles come in 454 g pkgs)
1 cup (250 mL) red pepper, finely diced
1 cup (250 mL) red onion, finely sliced
1⁄2 cup (125 mL) fresh cilantro, coarsely chopped
2 cans (284 mL each) mandarin oranges, drained
2⁄3 cup (150 mL) cashews, coarsely chopped
3 cups (750 mL) napa cabbage, thinly sliced
2 tsp (10 mL) vegetable oil

1. In a medium bowl, stir together the ginger, sambal oelek, soya sauce, sesame oil, lime juice and brown sugar. Add the tofu and toss to coat. Marinate for2 hours. Meanwhile prepare the Miso Vinaigrette (recipe follows).

2. Prepare noodles according to package instructions. Once cooked, rinse with cold water to cool and place in large bowl along with red pepper, red onion, cilantro, mandarin oranges, cashews, napa cabbage and all the vinaigrette. Toss to combine well.

3. In a large nonstick sauté pan, heat oil over medium-high. Once hot add the tofu, leaving the marinade behind in the bowl.

4. Gently sauté the tofu until golden and slightly crispy on the outside. Set aside.

5. To serve, divide the noodles between

6. plates, top with fried tofu and pass the marinade in a separate bowl as additional seasoning if desired.

Serves 6

Miso Vinaigrette
This is a very versatile vinaigrette that is terrific on salad but also works wonderfully as a sauce over grilled chicken or fish.

2 tbsp (25 mL) miso paste (beige variety, not red)
2 tsp (10 mL) sugar
2 tbsp (25 mL) hot water
Juice of half a lime
1⁄4 cup (50 mL) unseasoned rice wine vinegar
1⁄4 cup (50 mL) green onions, finely slivered (green part only, the rest can go in salad)
1⁄2 cup (125 mL) vegetable oil

1.  In a small bowl, whisk together with a fork the miso paste, sugar and hot water until miso paste has dissolved.

2.  Whisk in lime juice, rice vinegar, green onions and vegetable oil. Set aside until ready to use.

Makes 1 cup (250 mL)

What to Serve

Stock Type425132