Sunday, January 13, 2013

Asian Beet and Tofu Salad

Asian Beet and Tofu Salad
Picture from: eatmedelicious
Image Credit: Ashley

Asian Beet and Tofu Salad

“I seriously can’t believe a vegetable could taste so perfect without adding anything to it. I do enjoy my veggies, but beets really rise above them all. In short, beets are awesome.” Ashley


4 fresh beets, roots and stems removed (about 3-inch diameter)

1 cake of tofu (about 16 ounces)

10 ounces of spinach, rinsed and stemmed


⅓ cup soy sauce

½ cup fresh lemon juice

4 garlic cloves, minced or pressed

1 tablespoon grated ginger

¼ cup chopped green onions

1 green onion, sliced on the extreme diagonal


 In a covered saucepan, simmer the beets in boiling water to cover for 25 to 35 minutes, until 
tender and easily pierced with a knife.

Meanwhile, place the tofu between two plates, weight the top plate with a heavy object, and 
press for 20 minutes.

In a saucepan, bring about ½ inch of water to a boil.

Add the spinach, cover, and steam for 3 to 4 minutes, until just wilted but still bright green.

Place the spinach in a colander and set aside to drain and cool.

Press to remove some liquid and coarsely chop.

While the spinach cools, whisk together the marinade ingredients and pour into a large shallow 

Cut the pressed tofu into ¾ inch cubes and add it to the bowl.

Stir to coat evenly and set aside for about 10 minutes.

When the beets are tender, drain and rinse with cold water until they can be handled 

Remove the skins by gently squeezing the beets under cold running water.

Quarter each beet and cut into ¼ -inch-thick slices.

Set aside the tofu, leaving the marinade in the bowl.

Add the beet slices to the marinade, stir well, and set aside for 10 minutes.

Transfer the beets from the marinade to the serving dish.

Add the chopped spinach to the marinade and toss lightly, then arrange it around the beets.

Mound the tofu in the center and top with the sliced green onions.

Enjoy this amazing recipe and many more when visiting eatmedelicious

Note: No reason really to add the beets to the marinade, or even the spinach if you don't feel 
like it. You can just mix everything up all together (after marinating the tofu for a while, overnight 
if you can) if you don't care about presentation.

This work is provided under the terms of this creative commons public license.

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