Ingredients with Measurements:
- 1 block of firm tofu, drained and cubed
- 1 cup of preserved vegetables (such as pickled mustard greens or radish), chopped
- 1 red bell pepper, sliced
- 1 cucumber, sliced
- 1 carrot, julienned
- 1/4 cup of chopped cilantro
- 2 tablespoons of sesame seeds
For the Dressing:
- 1/4 cup of rice vinegar
- 2 tablespoons of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 1 garlic clove, minced
- 1 teaspoon of grated ginger
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. In a large bowl, combine the cubed tofu, preserved vegetables, sliced bell pepper, cucumber, and julienned carrot.
2. In a separate bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, minced garlic, and grated ginger to make the dressing.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle chopped cilantro and sesame seeds over the top of the salad.
5. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 160
- Total fat: 9g
- Total carbohydrates: 13g
- Fiber: 3g
- Protein: 9g
Substitutions for ingredients:
- Any preserved vegetables can be used in place of the pickled mustard greens or radish.
- Any color bell pepper can be used in place of the red bell pepper.
- Any type of vinegar can be used in place of the rice vinegar.
Variations:
- Add sliced scallions or chopped peanuts for extra flavor and crunch.
- Use a different type of protein, such as grilled chicken or shrimp, in place of the tofu.
Tips and Tricks:
- Be sure to drain the tofu well before cubing it to prevent excess moisture in the salad.
- Use a mandoline or vegetable peeler to easily julienne the carrot.
Storage Instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- This salad is best served cold and does not need to be reheated.
Presentation Ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional cilantro and sesame seeds for a pop of color.
Garnishes:
- Chopped cilantro and sesame seeds
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested Side Dishes:
- Steamed rice or noodles
Troubleshooting Advice:
- If the salad seems too dry, add a little more dressing and toss to combine.
Food Safety Advice:
- Be sure to store any leftovers in the refrigerator and discard after 3 days.
Food History:
- Preserved vegetables have been a staple in Chinese cuisine for centuries and were traditionally used as a way to preserve vegetables for the winter months.
Flavor Profiles:
- This salad has a tangy and slightly sweet flavor from the dressing, with a crunch from the fresh vegetables and sesame seeds.
Serving Suggestions:
- Serve this salad as a light lunch or as a side dish at a barbecue or potluck.
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