Summery Tofu Salad in Lettuce Cups
Serves 4.
Note: Serve this gingery-tart salad in delicate lettuce leaf cups and garnish with pretty sprouts or pea shoots. Vary the vegetables according to the season: sliced bell peppers, snap peas, cherry tomatoes — you get the idea. From Beth Dooley.
• 1 (14-oz.) pkg. extra firm or firm water-packed tofu, rinsed and patted dry, cut in half vertically
• 3 tbsp. toasted sesame oil, divided
• 2 tbsp. rice vinegar
• 1 tsp. honey
• 2 tsp. soy sauce
• 1 tsp. minced fresh ginger
• 4 medium radishes, trimmed and diced
• 1 head Boston or leaf lettuce, for serving
• Pinch red pepper flakes, to taste
• Sunflower sprouts or pea shoots, for garnish
Directions
Place the tofu halves on a plate or cutting board layered with several paper towels. Lay several more layers of paper towel over the tofu. Weigh the tofu down with a heavy pot and allow it to drain for at least 10 minutes. Discard the water that runs out.
Slice the tofu into 3-inch pieces. Film a skillet with 1 tablespoon of the toasted sesame oil and set over medium-high heat. Sear the tofu slices until they begin to turn golden on one side, about 2 to 3 minutes. Flip and sear the other sides, about another 2 to 3 minutes. Remove the slices and set on a cutting board. Cut the slices into 1-inch squares.
In a medium bowl, whisk together the remaining 2 tablespoons of toasted sesame oil, vinegar, honey, soy sauce and ginger. Turn the cooked tofu and radishes into the bowl to coat with the vinaigrette.
Arrange the lettuce leaves on a large platter or single plates. Scatter the tofu and radishes over the lettuce leaves. Sprinkle with the red pepper flakes, to taste. Garnish with the sprouts and serve.
