Good in summer or winter, this assertively seasoned salad is based on firm tofu- cut into cubes, cloaked in a peanut and hoisin sauce, and tossed with a colorful combination o cabbage, radicchio, and cilantro.
1 package (about 6 oz.) frozen Chinese pea pods, thawed and drained
1 pound firm tofu, rinsed, drained, and cut into 1/2 inch-cubes
2 cloves garlic, minced or pressed
1/4 teaspoon ground red pepper (cayenne), or to taste
1/2 cup creamy peanut butter
1/2 cup hoisin sauce
1/2 cup seasoned rice vinegar
1 teaspoon Oriental sesame oil
1 large head radicchio (about 10 oz.)
6 cups (about 9 oz.) finely shredded napa cabbage
1/2 cup lightly packed cilantro leaves
1/4 cup thinly sliced shallots or red onion
1 tablespoon vegetable oil
Lime wedges
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1. Cut pea pods diagonally in half. Transfer to a large bowl and add tofu, garlic, and red pepper, mix gently.
2. In a small bowl, beat peanut butter, hoisin sauce, vinegar, and sesame oil to blend smoothly. Set aside.
3. Remove 8 to 12 large outer leaves from radicchio; rinse and drain well. Arrange leaves, overlapping if necessary, in a wide, shallow bowl. Rinse, drain, and finely shred remaining radicchio; place in a large bowl and mix with cabbage, cilantro, and shallots.
4. Heat vegetable oil in a wide nonstick frying pan over medium-high heat. Add tofu mixture and cook, stirring often, until almost all liquid has evaporated and tofu is heated through (about 5 minutes). Stir in peanut butter mixture. Cook, stirring, just until sauce is heated through (1 to 2 minutes). Pour tofu mixture over cabbage mixture; mix well. Spoon into radiccio-lined bowl. Offer lime wedges to season individual servings to taste.
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makes 4 to 6 servings
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