Fried Tofu and Marinated Vegetable Salad
Tofu, with its cooling character, provides us with strengthening protein, while relaxing any tension in our stressed muscles. When the body is relaxed, we can begin to lose excess as the body opens and releases.
Makes 3-4 servings
4-ounce block extra firm tofu, 1/2-inch cubes
1/2 cucumber, very thinly sliced into rounds
1 small carrot, fine matchstick pieces
2-3 red radishes, very thinly sliced into rounds
4-5 small broccoli florets, boiled 1 minute, drained
4-5 thin slices fresh daikon, cut into fine matchstick pieces, boiled 1 minute, drained
2-3 fresh green onions, sliced into long, thin diagonal pieces
Pour 1 inch oil in a small sauce pan and turn the heat to medium-low. When the oil is hot (you’ll see patterns forming in the oil, known as ‘dancing’), turn the heat to high and fry the tofu, a couple of pieces at a time, until golden brown. Drain on paper and place in a warm oven.
Prepare vegetables. Place cucumber, carrot and radishes in a mixing bowl. Cook the broccoli and daikon as directed and set aside separate from the other vegetables. Whisk the ingredients for the marinade together and pour over the cucumber mixture, covering completely. Set aside to marinate for 15 minutes.
Just before serving, mix the fried tofu, cooked broccoli and daikon into the marinating vegetables, allowing the marinade to double as a dressing. Fold in green onions and serve immediately as a warm salad.
Cook’s Tip: If you dress the salad too early, the lemon juice will discolor the broccoli and green onions, turning the dish bitter, so remember to dress the vegetables and tofu just before serving.