Wasabi-Tofu-Zucchini Salad with Gin Dressing
This salad that combines flavors that you might not expect to see together. All together it is light and refreshing while at the same time being hearty and filling! It has lots of parts to it, but the whole thing can be put together very quickly.
Follow the link for the full recipe!
I’ll lay this out in 4 mini-recipes since this is my most complex dish to date!
- 2 tsp wasabi powder
- 2 tsp soy sauce
- 2 tsp white vinegar
- 2 tsp lemon juice
- 1 tsp ginger powder
- 1/4c grapefruit juice
Easy! Simply stir these all together in a small bowl or dish.
Tasty Tofu Blocks:
- 8oz of Extra-Firm Tofu
- 1/2c of vegetable oil
Now, this is the important part! I just learned a great trick that has gotten me eating tofu again! Right when you get the it from the store drain the water from the container and freeze the tofu. Then, once its frozen move it to the fridge and let it thaw back out. The process of freezing and re-thawing changes the texture and makes it much more delicious and easier to work with!
Once you’ve gotten your thawed tofu out of the fridge, wrap it in a paper towel and squeeze it firmly. Lots of water should come out. Now, cube it on the cutting board and drop it in the marinade (above). Let it sit for a few minutes and let it soak up most of the juice… yum wasabi!
Next, heat the oil in about a 10″ skillet. Drop the tofu in and allow it to fry for a few minutes on each side until you get a nice golden brown color and crispy texture. Try to only turn the tofu once as that helps it be crispier once finished. Once it is brown on both sides drain it on a paper towel. Pour out most of the oil, but leave a little in the skillet for the veggies!
Hot Peppered Zucchs!
- 2 large zucchini, halved, sliced
- 1/2 red bell pepper, chopped
- 1/2 tsp red pepper flakes
- 1/2 tsp ground black pepper
With just a little bit of the oil leftover from the tofu, stir-fry the zucchini, bell peppers, and spices over medium heat until the zucchs start to soften. Drain these onto a paper towel when they’re finished as well.
Putting together the Salad
- 1 head Romaine lettuce, chopped
- 2 roma tomatoes, diced
Mix the chilled greens and tomatoes with the fried tofu and zucchini. Give it a light toss! You can dig in at this point or top it off with the gin dressing.
- 1 tsp spicy mustard
- 3 Tbsp balsamic vinegar
- 3 Tbsp Gin (Tanqueray)
Simply whisk these together! I prefer a lightly-dressed salad. You could increase the proportions if you want to taste the dressing more. I find that the gin gives the dressing a very bright flavor.