Chilled Tofu
1 block of soft tofu
3 green onions, sliced
6 T soy sauce
2 T sesame oil
2 T toasted sesame seeds
1 T rice vinegar
1 T sriracha
mix sauce ingredients.
Slice tofu into quarters. Place 2 of the quarters, each onto their own small dish (save other half of block for other dinner). Pour sauce over each quarter, but reserve some sauce to dress the following slaw:
Fennel Slaw
1 bulb fennel, thinly sliced
1 carrot, julienned
1/2 c finely shredded red cabbage
combine cabbage, fennel and carrot and dress with sauce you made before. chill.
While Slaw and tofu are chilling, heat scallion pancakes in non-stick pan on both sides until golden and crispy. Cut into triangles.
Pull tofu out of fridge and top with a spoonful of the slaw, then garnish with fried shallots (available in Asian groceries), and additional green onion.
serve pancake wedges on the side.
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