Marinated Fried Tofu And Vegetable Salad With Mesclun Recipes

GRILLED OR PAN-FRIED MARINATED TOFU

Steps:

• Combine all of the marinade ingredients in a 2-quart bowl. Whisk together well.
• Drain the tofu and pat dry with paper towels. Slice into 1/2-inch thick slabs, and blot each slab with paper towels. Add to the bowl with the marinade, and gently toss to coat. Cover and refrigerate for 15 minutes to an hour, or for up to a day.
• To pan-fry the tofu, heat the oil over medium-high heat in a large, heavy nonstick skillet. When the oil is hot, add the tofu in one layer (you may have to do this in batches). Cook on one side for one to two minutes, until lightly colored. Using tongs, turn the tofu over and cook for another one to two minutes, or until lightly colored on the other side. Remove from the pan, and serve with additional marinade or soy sauce. To grill the tofu, prepare a medium-hot grill. Brush the grill with oil, and grill until grill marks appear, 1 1/2 to 2 minutes per side. Remove from the heat, and serve with additional marinade or soy sauce.

MESCLUN SALAD

Steps:

• In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans. Cook this slowly over a very low flame, taking care to stir carefully and occasionally. The sugar will burn easily if the flame is too hot. On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges. Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil. Toss the salad greens in this and then place on a salad plate. Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves. Allow the pecans to cool before eating.

AMAZING CRUNCHY TOFU SALAD

Steps:

• Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
• Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
• Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
• Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine.

TOFU SALAD

Steps:

• Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.