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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
Ingredients:
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
Marinade:
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
Preparation:
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
bowl.
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
comfortably.
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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