Tofu Salad With Asian Inspired Vinaigrette
Salad:
- oil for frying
- 1 pack firm tofu (sliced into strips)
- MAYA All-Purpose Flour for dredging
- 2 cups arugula (washed)
- 1 piece carrots (peeled and cut into strips)
- 1 piece cucumber (deseeded and cut into strips)
Vinaigrette:
- 2 tablespoons soy sauce
- 1/2 teaspoon ginger (grated)
- 2 tablespoons lime juice
- 2 tablespoons sesame oil
- 4 tablespoons extra virgin oil
- 1 tablespoon honey
- Heat oil in a shallow frying pan, over medium heat. Dredge sliced tofu with flour and fry into the pre-heated oil. Fry until golden brown. Once cooked transfer fried tofu in a plate lined with paper towel to remove excess oil. Set aside
- In a glass bowl or serving bowl, toss in arugula, carrots, cucumber and fried tofu. Serve.
- For Vinaigrette: In a clean wide mouth bottle, pour in all the ingredients. Then cover the bottle with its cap, seal it tightly and shake the bottle vigorously until the vinaigrette is homogenize.
- Transfer the vinaigrette into a ramekin or in a small serving bowl. Serve together with tofu salads
Yield: 3-4 servings
