Ingredients with Measurements:
- 1 package of annin tofu (10 oz)
- 1 head of bok choy
- 1/4 cup of sliced almonds
- 1/4 cup of dried cranberries
- 1/4 cup of chopped scallions
- 2 tablespoons of sesame oil
- 2 tablespoons of rice vinegar
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the bok choy and chop it into bite-sized pieces. Set aside.
2. Drain the annin tofu and cut it into small cubes. Set aside.
3. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, salt, and pepper.
4. In a large mixing bowl, combine the bok choy, annin tofu, sliced almonds, dried cranberries, and chopped scallions.
5. Pour the dressing over the salad and toss to coat evenly.
6. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 180
- Total fat: 12g
- Total carbohydrates: 16g
- Dietary fiber: 3g
- Sugars: 10g
- Protein: 5g
Substitutions for ingredients:
- Instead of annin tofu, you can use regular tofu or cooked chicken.
- Instead of bok choy, you can use any leafy green vegetable.
- Instead of sliced almonds, you can use chopped walnuts or pecans.
- Instead of dried cranberries, you can use raisins or chopped dried apricots.
- Instead of scallions, you can use chopped red onion or shallots.
Variations:
- Add cooked soba noodles or quinoa for a heartier salad.
- Add sliced avocado or cucumber for extra freshness.
- Add a sprinkle of red pepper flakes for a spicy kick.
Tips and tricks:
- To make the salad ahead of time, prepare the dressing and chop the vegetables and tofu, but don't mix everything together until right before serving.
- To make the salad more filling, add some protein such as grilled shrimp or tofu.
- To make the salad more colorful, add some shredded carrots or red cabbage.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra sliced almonds and scallions.
Garnishes:
- Sliced almonds and scallions.
Pairings:
- This salad pairs well with grilled fish or chicken.
Suggested side dishes:
- Steamed rice or roasted sweet potatoes.
Troubleshooting advice:
- If the salad seems too dry, add a little more dressing or a splash of water.
Food safety advice:
- Make sure to wash the bok choy thoroughly before using it in the salad.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Annin tofu is a traditional Japanese dessert made from almond milk and agar-agar.
Flavor profiles:
- This salad is sweet, savory, and nutty with a tangy dressing.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish with dinner.
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