Bluefield Daily Telegraph, Bluefield, WV

Washington Post Features

July 30, 2013

Recipe: Tofu, cool and quick

(Continued)

Ingredients

1 tablespoon chili-infused olive oil

1 teaspoon toasted sesame oil

1 tablespoon low-sodium soy sauce

1 teaspoon unseasoned rice vinegar

1 teaspoon finely chopped peeled fresh ginger root

1 teaspoon sugar

1-pound block cold silken tofu (see headnote)

Kernels from 1 fresh ear of corn (about 3/4 cup)

1/4 cup roasted, unsalted peanuts, chopped

1 scallion, trimmed and thinly sliced on the diagonal

4 shiso leaves, stacked and rolled, cut crosswise into thin ribbons (may substitute large basil or mint leaves)

Steps

Whisk together the chili and sesame oils, soy sauce, vinegar, ginger and sugar in a medium bowl.

Drain the tofu briefly on paper towels, then invert on a platter. Pour the chili oil mixture over the tofu, then top with the corn, peanuts, scallion and shiso.

Serve right away, while the tofu is cold.

NUTRITION Per serving: 200 calories, 11 g protein, 12 g carbohydrates, 12 g fat, 2 g saturated fat, 0 mg cholesterol, 200 mg sodium, 2 g dietary fiber, 4 g sugar

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