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Crunchy Asian Tofu and Veg Salad

Posted Jul 25 2011 10:51am
Sundays are not only the beginning of a new week, they are also the end of the previous week. A day to wind down from the weekend and get ready for the start of a new week.

And personally, I love ending slash beginning the week with a really fresh, healthy and no nonsense meal. This week, it just so happens that I still have a ton of vegetables from our last CSA pick up. And that includes the two kohlrabi that are both as big as my head. And I'm not kidding. Post on those coming up soon.

So this Sunday I decided to spotlight some of this amazing veg in a fantastically tricky combination of  my love of crunchy salads and Honey's love of barbecuing. I'd say 'Winning' but I happen to think Charlie is a bit of a douche. I'll say 'Fantastical!' instead.


The combination of 'spicy' tofu and sesame dressed slaw is a flavor carnival. Pair that with the texture combinations of raw and slightly barbecued veg and you have a great salad for lunch or dinner. It also holds really well so if you have leftovers, never fear... it will be just as delicious the next day.

Yield: about 6 servings

Need:
3 Tablespoons plus 2 teaspoons toasted sesame oil

2 Tablespoons plus 1 teaspoon rice wine vinegar
1 teaspoon spicy brown mustard
1 Tablespoon plus 1 teaspoon Bragg's liquid aminos
1/2 teaspoon plus 1/4 teaspoon fresh cracked pepper
About 1 teaspoon plus 1 teaspoon chinese five spice
2 pkgs extra firm tofu, drained and pressed of excess liquid then cut into about 1 inch cubes
2 medium heads broccoli, quartered

2 small zucchini, de-ended and sliced in half lengthwise
2 small yellow squash, de-ended and sliced in half lengthwise
1/2 head green cabbage, cut in half and then into thin strips (think cole slaw)
1/2 head purple cabbage, cut same as green cabbage
1 small bunch cilantro, de-ended and chopped
1 Tablespoon tahini

Do:
Heat your grill.

In a large bowl, combine the first 3 Tablespoons toasted sesame oil, 2 Tablespoons rice wine vinegar, 1 teaspoon spicy brown mustard, 1 Tablespoon Bragg's liquid aminos and 1/2 teaspoon pepper. Whisk with a fork then add tofu cubes and 1 teaspoon chinese five spice.

Toss gently to ensure even coverage then let sit for about 10 minutes so the tofu can soak up some of the liquid. When done, skewer tofu, arrange on a lined baking sheet and set aside for barbecuing.

Put brocolli, zucchini and squash in tofu bowl with the remainder of the marinade. Sprinkle with remaining 1 teaspoon chinese five spice then gently toss then arrange on baking sheet with the tofu.

Grill tofu and veg on the barbecue until veg is al dente and tofu is crispy on the outside.

While your tofu and veg is grilling, in the same large bowl, combine green cabbage, purple cabbage and cilantro. Toss to combine and evenly distribute the remaining marinade throughout.

In a small jar, combine 2 teaspoons toasted sesame oil, 1 teaspoon rice wine vineger, 1 teaspoon Bragg's liquid aminos, 1/4 teaspoon fresh cracked pepper and 1 Tablespoon tahini. Cover and shake well.

When brocolli, zucchini , squash and tofu are done grilling, remove from grill.

Chop the veg into about bite sized pieces and put into the bowl with cabbage, spoon about half of the dressing on top and gently toss.

You're ready to plate!

Serve:
On a plate, start by arranging the salad portion onto the middle of the plate, ensuring you have an even representation of cabbage and grilled veg.

Arrange 5 or so pieces of tofu on top then spoon a little of the remaining dressing over top of the tofu.

This salad is a textural dream and boasts the flavor of toasty sesame oil, chinese five spice and a little tahini for good measure. A wonderful and creative way to get your protein and fresh fiber.

Enjoy!


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