This recipe reminds me of a tiny little funky restaurant that I once stopped in on my way home from southern Florida, headed home to the Great Lakes.
It was so refreshing and delicious to feel the different textures and flavors of this inspired salad in my mouth after having taken the trouble to uncurl myself from the back of an SUV where I’d sat, folded and crumpled, in a tiny little corner under an ever-shifting pile of boxes, suitcases and children, all of us trying hard not to think about the fact that we had come to the end of a long and happy vacation.
We had been driving all day. Maybe we were in Tennessee, or it might have been West Virginia. A college town clearly on break. It was almost sundown and the streets were mostly empty.
- 14 oz. extra firm tofu, drained and cubed
- 1 Tbsp. sesame oil
- 1 large English cucumber, sliced thinly
- 1 tsp. Kosher salt
- 3 large carrots, shaved into ribbons
- 3 green onions, chopped
- 1/2 c. cilantro leaves and stems, loosely packed
- 1/2 bell pepper, sliced in thin strips
- 1/4-1/2 red or green chili pepper, seeded and sliced into thin strips
- 1/3 c. crushed peanuts
- 1 inch ginger, peeled
- 2 small cloves garlic, peeled
- 2 Tbsp. toasted sesame oil
- 2 Tbsp. seasoned rice wine vinegar
- 1 Tbsp. tamari or soy sauce
- 1 tsp. maple syrup
- 1-2 tsp. water
- 1/4 tsp. red pepper flakes
Heat 1 Tbsp. sesame oil in non-stick frying pan over medium heat. Brown tofu cubes for about 10 minutes, shaking pan and turning occasionally. Set aside.
Place cucumbers in colander and sprinkle with 1 tsp. kosher salt. Set colander in sink to drain for 10 minutes. Rinse cucumbers, pat dry, and set aside.
Combine dressing ingredients in food processor or high-speed blender til smooth.
Add all veggies and tofu to a large bowl. Toss with dressing until well coated. Sprinkle generously with nuts and cilantro, and serve immediately.
Thank you to eathealthyeathappy.com for this recipe!