Asian Salad with Ginger Marinated Tofu

Asian Salad with Ginger Marinated Tofu
1 Tbs minced fresh ginger
1/3 cup tamari
1/4 cup brown rice vinegar
1/4 cup toasted sesame oil
1 Tbs minced garlic
8 oz extra firm tofu
10 cups romaine hearts
3 medium carrots
4 scallion
1 medium daikon radish
2/3 cup creamy almond butter
1/3 cup brown rice vinegar
3 Tbs water
2 Tbs tamari soy sauce
1 Tbs ginger
2 cloves garlic
1 1/2 tsp sesame oil
1 tsp toasted sesame oil
1/4 tsp red pepper flakes
1 cup cilantro leaves
maple syrup
to taste
sesame seeds
for garnish
A balancing Asian recipe of ginger marinated tofu. A healthy and delicious way to incorporate tofu with your salad.
Make marinade by whisking tamari, vinegar, toasted sesame oil, garlic and ginger in a bowl.
Drain tofu and cut into small dice. Press lightly with towel to drain off excess liquid. Add to marinade and coat. Set aside and place in fridge for at least 1 hour.
Prepare vegetables for salad: romaine hearts, carrots, scallions and daikon radish. Toss together in a bowl.
Combine dressing in food processor: almond butter, vinegar, water, tamari, ginger, garlic, sesame oil, toasted sesame oil, cilantro and red pepper flakes. Process until smooth and creamy. Taste and add a little maple syrup if necessary to balance.
Preheat oven to 400F. Line baking sheet with parchment paper. Drain marinade from tofu and reserve if desired. Place tofu flat on baking sheet. Bake for 10-15 minutes. Remove, flip tofu on other side and bake 10-15 more minutes or until golden brown and a little crispy.
Toss dressing with salad, just enough to coat tofu. Transfer on serving plate. Garnish with extra sesame seeds and cilantro.
source: Bauman College
vegan, dairy free, contains soy, nuts and seeds