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Vegetable Smoked Tofu Salad with Soy-Maple Dressing

 
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Vegetable Smoked Tofu Salad with Soy-Maple Dressing Vegetable Smoked Tofu Salad with Soy-Maple Dressing Vegetable Smoked Tofu Salad with Soy-Maple Dressing

Lots of fresh veggies and smoked tofu are tossed with a flavorful yet light soy-maple dressing.

Yield

4

servings

Prep

25

min

Cook

5

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

4 each tofu
smoked, 4 ounces
*
4 cups mung bean sprouts
1 each carrots
peeled and slice into matchsticks
4 each cloud ear black fungus
*
1 each english cucumber
slice into match sticks
*
1 each green bell peppers
thinly sliced into strips
½ cup cilantro
freshly chopped
Dressing:
3 tablespoons soy sauce, tamari
or to taste
1 ½ tablespoons rice vinegar
½ tablespoon sesame oil
or to taste
2 tablespoons olive oil, extra-virgin
1 ½ tablespoons maple syrup
or to taste
¼ teaspoon red pepper flakes
or to taste, optional
*
1 clove garlic
freshly minced
1 teaspoon ginger
peeled and freshly grated
*
3 each scallions, spring or green onions
thinly sliced

Directions

Bring a large pot of water to a boil to blanch the vegetables and tofu sheet.

Add bean sprouts into boiling water, blanch for 30 seconds, remove and rinse under cold running water.

Drain well and place into the large mixing bowl with the tofu sheet strips.

Add carrots into the boiling water, blanch for 3 minutes, remove and rinse under cold running water.

Drain well and place into the large mixing bowl with bean sprouts.

Add the cucumber, green bell pepper, and cilantro into the bowl as well.

In a small bowl, whisk together all the dressing ingredients until well blended.

Pour over the salad, and toss gently with your hands, chopsticks or wooden spatula until well coated and mixed.

Season to taste with more soy sauce, rice vinegar, sugar, sesame oil and red pepper flakes.

Serve or put in an air-tight container and keep in the refrigerator until ready to use.

Note: Blanching these veggies will kill all the bacterias that can cause food poisoning, and also get rid of some of the bitterness from the raw veggies. In Chinese cuisine, blanching has been used a lot in daily cooking.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 15661% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 696mg 29%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 12g
Vitamin A 57% Vitamin C 55%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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