Text 2575, 80 rader
Skriven 2010-10-08 12:20:00 av Dave Drum (1:124/311)
Ärende: SF Gate 694
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Avocado & Tofu Salad
 Categories: Fruits, Vegetables, Salads, Herbs, Citrus
      Yield: 4 servings
 
MMMMM-----------------------AVOCADO & TOFU----------------------------
      8 oz Extra-firm tofu
      2    Avocados; 6-8 ounces each
           Rice vinegar or lemon juice

MMMMM------------------------VINAIGRETTE-----------------------------
    1/4 c  Rice vinegar
      2 tb Lemon juice
      1 ts Asian fish sauce
    1/4 ts Fine grated peeled ginger;
           - to taste
    1/4 ts Minced garlic
      3 tb Olive oil
    1/2 ts Toasted sesame oil
           Kosher salt & ground pepper
        pn Sugar; as needed
        ds Hot sauce (opt)

MMMMM---------------------------SALAD--------------------------------
      1 sm Head butter lettuce
    1/2 c  Slivered almonds, toasted
      1 tb Chopped herbs
 
  This salad combines creamy, rich avocado and firm,
  protein-rich tofu. The tofu picks up the dressing's flavors,
  which can be varied with the use of walnut, macadamia, pecan
  or hazelnut oil and the selection of nut for garnish.
  
  Drain the tofu well, then cut into 1/2-inch cubes. Place in
  a colander and let drain for at least 30 minutes. Cut the
  avocados in half lengthwise, then pit and peel them. Use
  paper towels to wipe the outside of each half until it is
  smooth. (This removes the thin soft part of flesh that tends
  to disintegrate into the vinaigrette and slightly discolors
  the salad.) Brush a little vinegar or lemon juice on each
  avocado half, and set aside until ready to assemble the
  salad.
  
  For the dressing: Mix together the vinegar, lemon juice,
  fish sauce, ginger and garlic. Whisk in the olive oil and
  sesame oil. Season with salt and pepper. Taste the dressing.
  If it is too tart, add a pinch of sugar to balance the
  flavors. Add hot sauce, if using.
  
  For the salad: Transfer the tofu to a bowl and toss with a
  little of the vinaigrette. (You can do this step up to one
  hour ahead.) Cut the avocado into cubes the same size as the
  tofu. Gently mix the avocado and tofu with half of the
  vinaigrette. Add more dressing as needed; adjust seasoning.
  Use whole leaves of butter lettuce nestled inside each other
  to construct 4 bowls. Drizzle a little vinaigrette over the
  lettuce then spoon in the avocado-tofu mixture. Top with the
  almonds and herb garnish.
  
  Serves 4 as a salad course
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 20 June 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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