Broccoli-Mushroom-Tofu Salad

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* Exported from MasterCook *

 

Broccoli-Mushroom-Tofu Salad

 

Recipe By :Moosewood Collective

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 cakes tofu -- pressed and cubed

1 large bunch broccoli

3 cups sliced mushrooms -- (12 ounces)

4 scallions -- sliced diagonally

MARINADE:

3 garlic cloves -- pressed

1 tablespoon grated fresh ginger root

3 tablespoons dark sesame oil

6 tablespoons tamari soy sauce

5 tablespoons Chinese rice wine or dry sherry

1/4 teaspoon ground fennel seeds

1/8 teaspoon cayenne

 

A salad of contrasting tastes and textures: crisp-tender broccoli, mushrooms,

and smooth tofu in a ginger marinade.

 

Press the tofu while preparing the vegetables.

 

Rinse the broccoli. Discard the woody bottoms of the stems. Cut off the florets

on 1-inch stems. Peel the thick lower stalks, cut them into lengthwise strips,

and then again, diagonally, into 1-inch pieces. Steam the broccoli until just

tender and still bright green. Rinse immediately with cold water (to stop the

cooking and preserve crispness) and drain.

 

Steam the sliced mushrooms briefly, a minute or two. Rinse with cold water and

drain. Combine the broccoli, mushrooms, and scallions in a large bowl.

 

In a small bowl whisk together the marinade ingredients. Pour half the marinade

over the vegetables - Pour the rest of the marinade over the cubed tofu in a

separate bowl. Allow to marinate for an hour or more, gently turning the

vegetables and the tofu several times with a wooden spoon.

 

Toss everything together just before serving.

 

This salad goes well with Spicy Szechuan Noodles (p. 45) or brown rice tossed

with toasted sesame seeds. We often serve it on a bed of salad greens, topped

with toasted walnuts or almonds, and garnished with a wedge of cantaloupe.

 

 

 

Source:

" New Recipes from Moosewood Restaurant "

Copyright:

" 1987 Vegetable Kingdom Inc. "

 

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Per Serving (excluding unknown items): 208 Calories; 13g Fat (52.1% calories

from fat); 16g Protein; 12g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

1045mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 2 Fat;

0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0