JAPANESE TOFU SALAD
Here is a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges.
Provided by JOSIE
Categories Salad Vegetable Salad Recipes
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Place tofu between two plates, and weigh down with a heavy book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes.
- Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl. Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden; stir into the soy sauce mixture.
- Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro. Pour in the dressing and toss to coat. Garnish with a sprinkle of sesame seeds.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 11 g, Fat 19.1 g, Fiber 3.6 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 695.2 mg, Sugar 3.4 g
CILANTRO, AVOCADO, TOMATO, AND FETA SALAD
This salad is extremely good. It's amazing how the cilantro flavor does not overpower the salad.
Provided by Celeste
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 25m
Yield 10
Number Of Ingredients 8
Steps:
- Combine the tomatoes, jalapeno peppers, green onion, and feta cheese in a large bowl; toss together. Add the diced avocado; drizzle the lemon juice over the avocado to keep it from turning brown. Stir in the cilantro. Season with salt and pepper. Mix well and serve.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 15.5 g, Cholesterol 8.3 mg, Fat 14.5 g, Fiber 8.7 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 169 mg, Sugar 3.8 g
RICE NOODLE SALAD WITH CRISPY TOFU AND LIME-PEANUT DRESSING
Unrefined expeller-pressed peanut oil contributes a wonderful nutty flavor to this dressing
Provided by Martha Rose Shulman
Categories dinner, easy, quick, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place the rice threads in a large bowl and cover with hot water. Let sit for 20 minutes while you prepare the other ingredients.
- Heat a medium skillet over medium-high heat for 2 minutes and add 1 tablespoon peanut oil, canola oil or rice bran oil. When the oil is hot, add the tofu and saute on both sides until golden brown. Remove from the heat and allow to cool. Cut in matchsticks.
- Bring a medium pot of water to a boil. Add salt to taste if desired. Drain the noodles and add to the boiling water. Boil 1 minute, then drain, rinse briefly with cold water, and using a scissors, cut into manageable lengths. Transfer to a salad bowl and add the tofu, red pepper, chives, cilantro, lettuce and half the peanuts.
- Whisk together all of the dressing ingredients in a small bowl or measuring cup. Pour over the noodles and toss together. Sprinkle the remaining peanuts over the top and serve.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 23 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams
CILANTRO RICE SALAD
This is a wonderful, summer salad, bursting with great color and texture. I found this in Food and Wine magazine. I have also made this using "brown" basmati rice, which worked great and added a terrific, nutty flavor.
Provided by Kozmic Blues
Categories Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice according to package directions, either on stove top or in rice cooker.
- Once rice is cooked, transfer to a large bowl and allow to cool, tossing with a rubber spoon until at room temperature.
- Wisk together ingredients for the dressing: oil, vinegar, salt and pepper in a bowl.
- Fold tomatoes, onion, cilantro and olives into the cooled rice.
- Add vinaigrette and toss to combine.
- Add salt and pepper to taste.
- **Notefor Leftovers: Leftover rice salad can be tossed with a can or two of white tuna, drained and flaked.
- Makes a nice lunch!
Nutrition Facts : Calories 252.2, Fat 9.1, SaturatedFat 1.3, Sodium 79.5, Carbohydrate 38.9, Fiber 2.5, Sugar 1.8, Protein 4.2
RICE SALAD WITH PEANUTS AND TOFU
With a little advance preparation, this spicy salad can be made in 30 minutes. You can cook the two kinds of rices together if you soak the red rice for an hour first; the antioxidant-rich pigment from the red rice will bleed into the white rice, turning it an attractive pale rusty color, which is nice. The marinade and the rice will keep for about 3 days in the refrigerator. The baked tofu will also keep, in the marinade, for a couple of days.
Provided by Martha Rose Shulman
Categories lunch, quick, salads and dressings, appetizer, main course
Time 30m
Yield Serves 6 to 8
Number Of Ingredients 24
Steps:
- Combine the two kinds of two rices in a medium saucepan. Add water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes, until rice is tender and all of the liquid in the pan has been absorbed. Remove from heat. Remove lid, place a clean dishtowel across the pan (not touching the rice) and return lid to the pan. Let sit undisturbed for 15 minutes or longer. Remove lid and towel, transfer to a bowl and allow to cool. Add cilantro, peanuts, peas, scallions or chives and chiles and toss together.
- While rice is cooking, preheat oven to 375 degreesºF. Line a sheet pan with parchment. Pat tofu dry with paper towels and cut laterally into 4 equal squares, then cut squares into strips.
- In a large, wide bowl whisk together soy sauce, ginger, garlic, shallot, cumin, cayenne, honey or agave nectar, 2 teaspoons of the lime juice, 3 tablespoons of the grape seed or canola oil, and cilantro to taste. Pat each square of tofu dry with paper towels, then dip into marinade, making sure to coat both sides. Transfer to baking sheet. Do not drain the marinade.
- Bake tofu for 10 to 15 minutes, until the edges are just beginning to color and marinade sets on the surface. Remove from heat.
- Add remaining lime juice to the marinade and whisk in remaining oil. Add to rice mixture and toss.
- Line a platter or wide bowl, or individual plates with lettuce leaves and top with rice mixture. Lay tofu strips on top, garnish with avocado slices, black sesame seeds if desired, and cilantro, and serve.
RICE SALAD WITH CILANTRO VINAIGRETTE
I grow all my own herbs, including fresh cilantro. In fact, I first tried this recipe because it had cilantro in it. It's a delicious and colorful salad.-Michele Montgomery, Lethbridge, Alberta
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine rice, beans, peppers and cilantro. Combine the remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over rice mixture and toss to coat. Refrigerate until serving.
Nutrition Facts :
CILANTRO-SCENTED TOFU RICE SALAD
Make and share this Cilantro-Scented Tofu Rice Salad recipe from Food.com.
Provided by Mirj2338
Categories Brown Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the tofu into 1/3 inch thick slices and drain in a colander for 15 minutes.
- Crumble to tofu in small pieces and place in a mixing bowl.
- Add the rice, cilantro, cucumber and carrots, tossing evenly.
- Combine the dressing ingredients in a blender and process until well mixed.
- Pour the dressing into the tofu/rice mixture and toss to coat evenly.
- Let the flavors blend for 20 minutes in the refrigerator.
- Season with salt and pepper to taste, garnish with toasted pumpkin seeds if desired.
- Put the lettuce leaves on 4 plates; evenly divide the rice and place on top of the lettuce.
- Sprinkle the onion over each salad and serve.
Nutrition Facts : Calories 674.6, Fat 14.4, SaturatedFat 2, Sodium 76.9, Carbohydrate 118.8, Fiber 8.4, Sugar 6.2, Protein 18.8
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