Sunday, February 2, 2014

Chinese Un-Chicken Salad (C3)

Adapted from Morinu website

1 package Extra firm, frozen & defrosted Tofu

1/2 cup vegetarian chicken broth, boiling  (see note below)
1 Tbsp. low sodium soy sauce
1/2 Tbsp. red wine vinegar
1-1/2 tsp. granulated garlic

2 cups loosely packed shredded cabbage
1/2 cup Mandarin orange sections, drained
1/2 each red and yellow bell pepper, sliced into thin strips
1/3 cup frozen green peas, cooked
1/2 cup water chestnuts, drained
2 Tbsp. chopped fresh cilantro  (optional)

3 Tbsp. rice vinegar
2 Tbsp. lite sodium soy sauce
1 Tbsp. sesame oil
1/2 tsp. ground ginger
1 clove garlic, minced
2 Tbsp. thinly sliced scallions

Tear defrosted tofu into unequal pieces and place in a non-reactive bowl. Combine the marinade ingredients in a small liquid measuring cup and pour over defrosted tofu. Cover and refrigerate up to 3 hours.

Drain tofu and return to microwave safe bowl. Cover and cook on full power for 3 minutes, drain thoroughly, pressing gently, and set aside.

Place salad ingredients, except tofu, in a medium bowl and set aside.

Using a wire whisk, mix together the dressing ingredients in a small liquid measuring cup, and set aside.

Toss salad ingredients, top with tofu and cilantro, pour dressing over all and serve immediately.

Vegetarian chicken broth: You could just as easily use vegetable broth, unless you need the flavor of the chicken.

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