This Japanese salad is a main dish.
野菜とピーナッツドレッシングの豆腐サラダ (Japanese)
/yasai to pīnattsudoresshingu no tōfu sarada/
Serves 6
Preheat the broiler.
A. Peanut dressing ピーナッツドレッシング /pīnattsudoresshingu/
3 Tbs. (45 g) organic creamy peanut butter
2 Tbs. (45 ml) hot water
1/4 cup (60 ml) hoisin sauce
4 tsp. (20 ml) organic lime juice
2 tsp. (10 ml) sesame oil
1-2 minced organic garlic cloves
3/4 tsp. (180 ml) Asian chili-garlic sauce
i /long e/
一 /ichi/ 1. Whisk the peanut butter and water until it is smooth.
二 /ni/ 2. Whisk in the rest of the ingredients.
三 /san/ 3. Set aside.
B. Salad サラダ /sarada/
28 ounce (500 g) organic soft tofu, cut into bite-size cubes
little black pepper
organic snow peas, cut into pieces
red or yellow organic bell pepper, stemmed, cut into pieces
organic bean sprouts
organic shredded carrots
sliced organic scallions
cilantro or parsley
toasted sesame seeds
一 /ichi/ 1. Place the oven rack 6 inches (15 cm) from the broiler.
二 /ni/ 2. Line a baking sheet.
三 /san/ 3. Spread the tofu on a baking sheet lined with paper towels. Drain for 20 minutes.
四 /shi/ 4. Press dry the tofu.
五 /go/ 5. Toss the tofu with half of the dressing and spread in even layers on the backing sheet.
六 /roku/ 6. Broil about 5-6 minutes. .
七 /shichi/ 7. Place in a bowl the vegetables and rest of the dressing. Toss.
八 /hachi/ 8. Fold in the tofu, cilantro/parsley and sesame seeds.
九 /kyuu/ 9. Seasons with pepper to taste.
十 /juu/ 10. Let it sit about 15 minutes before serving.
