Teriyaki Tofu Salad
This recipe serves 1
8 ounces plain, extra firm tofu, cubed
1 tablespoon teriyaki sauce
3 tablespoons vegetable broth or purified water
1 1/3 teaspoons sesame oil, raw or toasted variety
4 cups broccoli, cut into florets, stems peeled and sliced into thin rounds (or use half broccoli, half cauliflower)
3/4-cup scallions, white and green part, cut into 1 inch logs
1/2-cup celery, cut into thin diagonal slices
1 cup red radishes or Japanese white radish, cut into thin slices
1/2 red or orange bell pepper, halved, seeded, diced
1-cup carrot, cut julienne or thin half-moons
Arrange cubed tofu in a 12 to 16 ounce bowl. Combine teriyaki sauce, broth, and sesame oil. Pour over tofu and gently stir to coat. Cover and refrigerate for at least 3 hours or overnight, turning once or twice to season all sides.
Layer and spread vegetables on a collapsible vegetable steamer or bamboo steamer basket over rapidly boiling water, in the order listed. Cover and steam for 6 to 8 minutes or until crisp but tender. Immediately transfer basket of vegetables to the sink. Run cold (preferably purified) water over them to stop the cooking and hold their brilliant colors. Drain thoroughly.
Arrange vegetables on a large dinner plate or in a portable 1-quart bowl with a snap on lid. Top with cubed, seasoned tofu and any remaining marinade. Serve now or cover and refrigerate.
This recipe can be found in "The Soy Zone" (HarperCollins, 2000)
Variation: Use 4 to 5 ounces of commercial teriyaki tofu in the recipe above, then omit teriyaki sauce, broth, oil, and marinating step. Read labels for fat content; brands vary considerably.
Quick tip: Chop up two, three or four times as many vegetables as you need for this dish, then store each kind in a separate glass jar in the refrigerator. You'll have the makings of quick steamed, stir-fried or sautˇed vegetable dishes. Use the vegetables within three to five days.