Tofu Snap Pea Salad
Tofu Snap Pea Salad
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Ingredients
| ½ | cup LUCKY DRAGON Soya Sauce | |
| ¼ | cup rice vinegar | |
| ¼ |
cup mirin | |
| 1 | tablespoon fresh ginger, finely minced | |
| 2 |
cups firm tofu, cubed | |
| 2 |
tablespoons cornstarch | |
| ¼ | cup vegetable oil | |
| 1 | teaspoon orange zest | |
| ½ | teaspoon CO-OP GOLD PURE Sesame Oil | |
| 1 | cup snap peas, sliced | |
| ⅔ | cup radishes, sliced | |
| ⅔ | cup green onions, thinly sliced | |
| ¼ | cup orange segments | |
| ¼ | cup fresh cilantro, torn |
Directions
Serves: 4
Prep Time: 10 minutes
Marinate Time: 3 hours
Cook Time: 15 minutes
Place soya sauce, rice vinegar, mirin and ginger into a large bowl and whisk together. In a sealable container, pour two-thirds of the mixture over tofu, and marinate for three hours. Refrigerate the remaining mixture to use later in the dressing.
Transfer the tofu from the marinade to a paper towel to dry lightly. In a bowl, gently toss tofu and cornstarch together, trying not to break up the tofu. Add vegetable oil to a frying pan on medium-high heat. Gently place the tofu in the pan, and cook until each side of the tofu is lightly browned without letting it get too soft. Remove from oil, and place in a bowl to cool.
In a small bowl, mix reserved marinade, orange zest and sesame oil. Add the dressing to the tofu. Mix in snap peas, radishes, green onions, orange segments and fresh cilantro. Toss lightly until mixed.