Savor the Flavor

Miso and Tofu Salad

Ingredients: 14 oz. firm tofu, drained and cut into 1/2-inch slices 1 tbsp. sesame seeds 1 cup snow peas, thinly sliced 1 cup bean sprouts 8 asparagus spears trimmed and cut into long, thins slices 1 zucchini cut into matchsticks 1 bibb or Boston lettuce leaves separated and cut into long slices 1/2 cup fresh cilantro, coarsely chopped 3 cups Alfalfa sprouts, radish sprout or other sprouts Instructions: Preheat the broiler to high and line the broiler pan with aluminum foil. Put the tofu on the foil in a single layer. Mark crisscross lines over each slice using a knife then sprinkle with sesame seeds. Spoon half the dressing over then broil for 8-10 minutes, turning once, until browned. Put the snow peas, bean sprouts, asparagus, zucchini and lettuce on a plate. Pour the remaining dressing over the vegetable and toss gently together. Sprinkle with the cilantro and sprouts, then top with the hot tofu, drizzle with any pan juices and serve immediately. Miso Dressing: 3 tbsps. rice wine vinegar, 2 tbsps. soy sauce, 3 tbsps. sunflower oil 1 tbsp. sweet white miso, 2 cloves garlic-finely chopped. To make the dressing, put the vinegar and soy sauce in a screw-top jar; then add the oil, miso and garlic. Screw on the lid and shake well.

Anonymous Contribution

Lemon Rice Salad with Peanuts

Ingredients: 1-1/2 cups long grain rice 3/4 tsp. lemon rind 3 tbsps. fresh lemon juice 6 tbsps. oil 1/2 cup fresh minced, parsley 3 scallions finely chopped 1/2 cup peanuts, dry roasted chopped

Instructions: Cook 1-1/2 cups long grain rice and let cool thoroughly. Whisk together 3/4 tsp. lemon rind, 3 tbsps. fresh lemon juice and 6 tbsps. oil, salt and pepper, to taste. Add 1/2 cup fresh minced parsley and three finely chopped scallions. Pour over cooled rice and add 1/2 a cup dry roasted peanuts. Toss, serve and enjoy.

Anonymous Contribution

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