Warm Tofu Salad of Wilted Greens and Macadamia Nuts |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From Roy Yamaguchi's cookbook, 'Hawaii Cooks' Ingredients:
20 ounces firm tofu |
1/2 teaspoon salt |
1/2 teaspoon seven mixed spice |
2 tablespoons macadamia nut oil |
1 tablespoon sesame oil |
2 teaspoons minced fresh garlic |
2 teaspoons minced fresh ginger |
1 ounce fresh shiitake mushroom, musrooms sliced, about 1/2 cup |
1 cup chopped mustard greens |
1/2 cup sugar snap pea |
1/2 cup bean sprouts |
1/2 cup spinach leaves |
1/2 cup radicchio |
1 cup watercress, leaves and stems |
3/4 ounce mung bean noodles, about 1/2 cup dry, soaked in water |
2 tablespoons dark miso |
2 tablespoons fish sauce |
2 cups mesclun, for garnish |
1/4 cup chopped macadamia nuts, for garnish |
Directions:
1. Cut the tofu into triangle, shaped pieces about 1/2 inch thick. Lay the pieces on paper towels and press gently with more paper towels to remove excess moisture. Season each piece with salt and shichimi.
2. Heat a nonstick saute pan over high heat and add 1 1/2 tablespoons of the macadamia nut oil. Sear the tofu for 2 to 3 minutes on each side, until golden brow. Drain on papers towels and keep warm.
3. Place a wok over high heat and add the remaining 1/2 tablespoons macadamia nut oil and the sesame oil. Add the garlic and ginger and stir-fry for 20 to 30 seconds, until barely light golden brown. Add the mushrooms, mustard greens, snap peas, bean sprouts, spinach, radicchio, and watercress and stir-fry for 2 minutes, or until vegetables begin to wilt. Add the noodles, moromiso, and fish sauce, mix well, and stir-fry for 1 minute to blend the seasonings. Remove from the heat.
4. To serve, divide the friend tofu among the 4 plates. Top each with mesclun and stir-fried vegetables. Sprinkle with macadamia nuts and serve immediately.
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