This is a gorgeous main course sure to please the tofu lovers in your life…and it might even convert a few non-tofu lovers as well.
Makes 4-5 servings
8 ounces extra firm tofu, ½-inch thick slices
4 tablespoons avocado oil
Red chili glaze (recipe below)
2 tablespoons organic soy sauce
½ red onion, sliced into very thin rings
1 bunch watercress, rinsed well, tips of stems trimmed
2 teaspoons shelled hempseeds, lightly pan toasted
Slice tofu and wrap in a kitchen towel to absorb water.
Prepare red chili glaze. Place 1 cup brown rice syrup in a small saucepan with 1 tablespoon red chili powder and a pinch of sea salt. Simmer, stirring constantly for 3-4 minutes to develop flavors.
Make the tofu. Place oil, 4 tablespoons red chili glaze and soy sauce in a skillet over medium heat. Lay tofu slices in hot oil and glaze and cook until browned on the underside. Carefully, turn tofu slices and brown on the other side, about 2-3 minutes per side.
While the tofu cooks, bring a small pot of water to a boil and quickly blanche the onion rings, 30 seconds. Drain and place in a mixing bowl. In the same water, blanche the watercress, until it just wilts, about 15 seconds. Drain and cut into bite-sized pieces. Mix with onion rings. Stir in hempseeds and arrange on a serving platter. Arrange tofu on top of greens.
Prepare the dressing by simply whisking ingredients together, adding water only to thin dressing to desired consistency. Spoon dressing over warm salad and serve immediately.