A friend and I were discussing tofu the other day. We both ordered tofu frequently when eating out, but had never ventured to prepare any at home. After pondering this for awhile, I decided it was time to branch out and try something new. On my next visit to the grocery store I picked up a package of firm tofu. The package sat in my frig for awhile as I struggled to incorporate the ingredient into some of my standard meals. Looking back on it now, I truly think the tofu was intimidating me. This foreign substance had no natural place in my current repertoire.
Finally, I broke down and decided to just go for it. We did the standard fare of marinating the tofu in soy sauce and sautÃ©ing it with stir fry vegetables and serving over rice. The meal was tasty, but nothing overly engaging. We still had half a package of tofu left and were a bit overwhelmed by the rules for storing tofu. Since, I am completely against tossing good food, I decided now was the time to experiment. I sautÃ©ed the tofu with teriyaka sauce and a pat of butter. While this was cooking, I cut up some romaine lettuce and a tomato. I then tossed in the tofu and some Asian Ginger dressing and put in a container for lunch the next day.
Tofu Asian Salad (makes 1 large serving or 4 small sides)
1/2 package firm tofu
a few tablespoons teriyaki sauce
a pat of butter
1/2 organic romaine heart lettuce
1 organic roma tomato
T. Marzetti Asian Ginger dressing
Over medium high heat, sautÃ© tofu with butter. After a few minutes add the teriyaki sauce and continue to until sautÃ© all liquid is absorbed.
Rinse and chop lettuce and tomato. Toss in tofu and desired amount of dressing. Serve with crushed pita chips or croutons.
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