Rosemary & Orange Tofu Salad

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Rosemary & Orange Tofu Salad

 

Serves 4

 

Tofu absorbs flavor well, which makes it perfect for marinating. In this

recipe, slices of tofu are soaked in a classic orange/rosemary marinade then

broiled. Serve it as suggested here in a salad, or you can marinate and

broil the tofu and serve as a simple main course dish.

 

Prep Time: 20 minutes

Cooking Time: 12 minutes

Marinating Time: 30 minutes

 

1 pound reduced-fat, firm tofu

1/4 cup reduced-sodium soy sauce

1 cup orange juice

2 cloves garlic, minced

1 tablespoon rosemary

2 teaspoons mirin (Chinese cooking wine)

2 teaspoons tahini

1 tablespoon light miso

2 teaspoons honey

1 1/2 teaspoons toasted sesame oil

4 cups mixed salad greens

16 cooked snow peas

1/2 cup mung bean sprouts

1 stalk celery, sliced

1 carrot, thinly sliced

1/4 cup sliced red radish

 

1. Drain tofu and cut it into 3/4-inch-thick slabs. Wrap tofu in a clean

kitchen towel.

Place a cutting board on top of the towel and set a weighted object such as

a cast iron skillet on top. Allow tofu to drain 30 to 60 minutes.

 

2. In a shallow baking dish, combine the soy sauce, 3/4 cup of the orange

juice, 1

clove of garlic, rosemary and mirin. Stir well. Cut each slab of tofu in

half lengthwise to form strips, then place these in the baking dish with the

marinade. Spoon marinade over the strips, cover and marinate for at least 30

minutes or up to 24 hours.

 

3. In a small bowl, whisk together the remaining orange juice, garlic,

tahini, miso,

honey and sesame oil. Set this aside for dressing the salad.

 

4. Preheat broiler to high. Place the tofu about 5 inches from the heat and

broil,

turning once until the tofu has turned golden brown and the edges of the

strips are

beginning to crisp.

 

5. Meanwhile, toss the salad greens with the dressing and arrange them,

along with

the snow peas, bean sprouts, celery, carrot and radishes, on a serving

platter. As soon as the tofu is cooked, place the strips on top of the

salad. Serve at once.

 

Nutrition Facts Per Serving:

Calories: 206

Fat: 7

% fat calories: 32

Cholesterol: 0

Carbohydrate: 23

Dietary Fiber: 4

 

Source: healthwell.com

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