Tuesday, June 18 2013, 11:48 AM MDT
Spicy Thai Tofu Salad
As aired On May 7, 2012
Recipe Courtesy Chef Bryan Woolley
1 tsp toasted sesame seeds
1 tsp sesame oil
1/4 cup rice vinegar
1 tbsp soy sauce
1 tbsp honey
1 tbsp creamy peanut butter
1/4 tsp pepper flakes
1 tsp garlic powder
1 tsp onion powder
1/2 cup chopped cilantro
1/4 lb extra firm tofu cut into thin slices
1/2 cup chopped mushrooms (can use any kind you like)
1 red bell pepper, julienned cut
1 cup fresh peas (can use sugar or snap peas if desired)
1 bunch green onions, chopped
4 cups fresh spinach
1. In a small bowl, whisk together the sesame seeds, sesame oil, vinegar, soy sauce, honey, peanut butter, pepper flakes, garlic and onion powders. Set aside until ready to use.
2. In a large bowl combine the cilantro, tofu, mushrooms, bell pepper, fresh peas, and green onions. Toss with the sesame dressing, cover and refrigerate for 1 hour.
3. Divide the spinach between four plates top with marinated tofu and vegetable mixture and enjoy!
(Copyright 2012 Sinclair Broadcasting Group.)