Tofu Salad
Yield:
4-6
Cook Time:
30 minutes Ingredients:
1 cup plus 2 tablespoons toasted sesame seeds, divided
1 cup toasted sesame oil
½ cup rice vinegar
2 tablespoons soy sauce
1½-inch piece ginger, peeled and finely grated (about 1 teaspoon)
½ cup plus 2 tablespoons dashi broth (available at Japanese markets) or vegetable broth, divided
4 cups snow peas, stems removed
3 cups shimeji mushrooms (aka beech mushrooms), spongy base discarded and stems separated (can substitute thinly sliced shiitake mushrooms)
10 ounces firm tofu, cut into 1-inch pieces
Instructions:
1. Make the dressing: In a food processor or blender, process 1 cup of the sesame seeds with the sesame oil at high speed until smooth. Add the rice vinegar, soy sauce and ginger and pulse to combine. Transfer to a bowl and whisk in 2 tablespoons of the dashi. Set aside.
2. Bring a large pot of salted water to a boil. Blanch the snow peas until crisp-tender, about 2 minutes. Transfer to paper towels, blot dry and let cool completely.
3. In a medium skillet, heat the remaining ½ cup dashi over medium heat. Add the mushrooms and cook, stirring occasionally, for 3 to 4 minutes until the mushrooms are tender and most of the liquid is absorbed. Set aside to cool completely.
4. In a large bowl, combine the snow peas, mushrooms and tofu. Add ¾ cup of the sesame dressing and toss to coat. Divide among four bowls and garnish with the remaining 2 tablespoons of sesame seeds. Serve the extra dressing on the side.
Originally published in Recipe adapted from Greg Dunmore, Nojo, San Francisco, found on Tasting Table
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