Friday, April 6, 2012
Easy Weeknight Dinner- Tofu Salad
My husband is not normally a big fan of tofu, but we're both trying to shed the winter/baby weight and a while back he made this tofu salad that I absolutely love...we figured it'd be a perfect weeknight meal to get some veggies for dinner and also have a meatless dinner. We try to do that at least once a week year-round- but we also participate in Lent which, for us, means no meat on Fridays.
Here's what you are gonna need
1 pkg extra firm tofu, diced into 1 inch cubes
(press it- this will help it get as much of the marinade as possible- place 2 pieces of paper towel on a plate- then tofu then paper towel then another plate with something a bit weighty on top- like a frying pan or big container of chicken stock in this case...)
1 bag of snow peas (Trader Joe's)
shredded carrot (a few handfuls)
1/2 a green cabbage (or if you have it do 1/4 green, 1/4 purple- or you can even buy a bag of slaw mix- already cut cabbage to really save some time!!)
3 cloves garlic, chopped
1/2 (or a little more) fresh ginger, grated
4 green onions chopped/sliced
1/4 c soy sauce
1/ 4 c. sweet chili sauce
1 1/2 tsp sesame oil
toasted sesame seeds
In a medium bowl combine the garlic, ginger, green onion, soy sauce, chili sauce, and sesame oil- whisk until well combined.
Put the tofu in a Tupperware container or Ziploc bag- pour the marinade over it and refrigerate for at least an hour or more. (I like this because I can do that part during Logan's afternoon nap then the rest takes minutes!)
Place a few handfuls of cabbage in individual salad bowls, or on dinner plates- add marinated tofu, carrots and snow peas- sprinkle with sesame seeds- drizzle with leftover marinade aka dressing!