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Wednesday, February 02, 2005

Easy Mock Chinese Chicken Salad, and a good idea for cooking tofu

I got this recipe from Lisa Fox, a friend of the family. It is always a huge hit at family parties--so much so that even though Lisa brings a massive bowl of the stuff, it always disappears and you can find people digging around the bottom for leftovers. The tofu is my contribution. I often cook tofu in the style described, with the delicious Soy Vay Teriyaki Sauce. The key to success with this is making sure that the tofu gets golden brown on two sides; don't rush it or it won't be as good. In fact, one of my main staples, for an easy dinner, is to get a bag of already-cleaned spinach, dump it in a bowl, add strips of red peppers, crumbled goat or feta cheese, slivered almonds, cubed cucumber, and the tofu, as described above. I let the tofu cook as I combine the rest of the stuff in the bowl. It's always delicious, and good with a simple vinagrette (olive oil, vinegar, Dijon mustard, a drop of honey, a pinch of salt and freshly ground pepper).

Salad
2-3 packs ramen noodles (throw away spice envelope)
1 small can mandarin oranges
1 small bag slivered almonds
2 bags broccoli slaw
½ cup sunflower seeds
1 bunch chopped scallions
1 package extra firm tofu (not in box).
1/3 cup Soy Vay Veri Teriyaki Sauce

Dressing
¾ cup vegetable oil
¼ cup rice wine vinegar
½ cup sugar
3 tbsp soy sauce

Marinate noodles in dressing 2 hours before serving so noodles get soft. Cube tofu and cook over medium-high heat with Teriyaki Sauce until browned (I like to cook the tofu on one side for about ten minutes, and then turn each piece over with a spatula, so each piece is golden brown on both sides. Add more sauce as needed while cooking). For an even “meatier” option, the day before you plan to serve the salad, julienne the tofu in one inch long pieces and freeze it. Then, while the noodles are marinating, defrost the tofu with hot water, press the water out of it by laying it on a flat surface and putting a heavy object on top—do this carefully, as you don’t want to damage the pieces of tofu—and then cook the tofu up as described above.

Add the rest of the ingredients to the salad. Throw the tofu over the top and serve.


1 Comments:

Anonymous Anonymous said...

your blog makes me hungry. it is now 3:40 a.m. and I'm hungry.

resurrecting the closing "love,"

love,
mollie

have you seen fishing with john? is this the wrong spot to ask you personal questions? now I'll be too lazy to email you separately.

p.s. I love stan's pink color scheme and your brown one. two people unafraid of making controversial color choices.

12:41 AM  

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