This is one of my favorite salads as a main dish. Tofu can be substituted by avocado or cooked meat (e.g., thinly sliced beef or shredded chicken breast). Today I pan-fried firm tofu
dusted with "katakuriko"/potato starch
, but it was not as good as fresh soft tofu
. Meaty and sweet kinds of tomatoes, like cherokee purple, work best for this salad. (Photo by bodhilens)Ingredients (for 3-4 servings):
1 pack of tofu (14 oz)
2 crowns of broccoli
2 large ripe tomatoes
For dressing:
2 TBSP of soy sauce
2 TBSP of sesame oil
1 TBSP of rice vinegar
2 cloves of garlic (grated)
1/2 smidgen
(i.e., a tip of a flat toothpick amount) of stevia powder* (or any other sweetener) For garnishing (optional):
1 cup of cooked sweet corn kernels
A few fresh nasturtium leaves and flowers
Directions:
1. Mix the ingredients for dressing and let it sit for a while (so that garlic blends in and gets milder).
2. Chop broccoli into chunks and cook them as you like (e.g., microwaving, boiling, or steaming for a few minutes).
(3. Cook sweet corn kernels as you like [e.g., microwaving or sauteing with a bit of butter].)
4. Cut tofu into small square pieces.
5. Slice tomatoes.
6. Place 2, 4, & 5 on a plate and drizzle the dressing over.
(7. Garnish with 3 and a few fresh nasturtium leaves and flowers if you like.)
*I have tried a few different brands of stevia powder and found Simply Stevia by Stevia Co., Inc.
the sweetest and the most economical. I often replace 1 TBSP of sugar called for in any recipe with 1 smidgen of this stevia powder.
