Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, tofu and tomato salad. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
This quick salad is super healthy and is filling enough to be a complete meal or served along side other dishes for a large party. EatingWell Tofu definitely benefits from a marinade, in this case lemon juice, olive oil and fresh herbs. In this vegetarian salad recipe, the tofu is pressed first, which concentrates its subtle soy flavor and improves the texture by removing some of the water. Tomato Basil Salad Combine the halved tomatoes with the basil chiffonade and dressing.
Tofu and Tomato salad is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Tofu and Tomato salad is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook tofu and tomato salad using 6 ingredients and 4 steps. Here is how you cook it.
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The ingredients needed to make Tofu and Tomato salad:
- Prepare 1 pkg(1lb) momen(firm) tofu
- Make ready 1 tomato, sliced
- Prepare 11/2 tsp salt
- Take 1/2 tsp Coriander, chopped
- Take Drizzled of sesame oil
- Take Sprincle of pepper
Sprinkle with several grinds of pepper, drizzle sesame oil over them. In Chang's clever riff on the caprese salad, the creamy tofu, cut into rounds with a ring-shaped cutter, stands in for mozzarella, shiso replaces basil and, because this is a restaurant cookbook,. Marinated, baked tofu and tomatoes combine in a hearty summertime salad that is packed with healthy antioxidants. Stir together the vinegar, light soy, sesame oil and oil.
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Steps to make Tofu and Tomato salad:
- Coat the tofu with salt.
- Wrap the tofu with paper towel, press it under weight to drain. I use a stoneware bowl. Sit in fridge half day/overnight.
- Slice the tofu and a tomato in bite size pieces. Arrange them on a platter in an alternating pattern.
- Scatter chopped coriander leaves over the tofu and tomato. Sprinkle with several grinds of pepper, drizzle sesame oil over them. Serve immediately.
Marinated, baked tofu and tomatoes combine in a hearty summertime salad that is packed with healthy antioxidants. Stir together the vinegar, light soy, sesame oil and oil. Cut the tofu into bite size cubes and put in a bowl along with the tomatoes. Pour the vinegar mixture over and carefully toss (trying not to break the tofu). This dish, a deliciously savory and jammy tomato sauce that cloaks cubes of seared tofu—and then really needs to be served over fresh, fluffy steamed white rice—is something of a marriage between Cameron Stauch's fresh tomato sauce for tofu in his book Vegetarian Viet Nam and my soy-sauced tomatoes over silken tofu, which is in Start Simple.
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