Sweet Chili Tofu Salad
Sweet Chili Tofu Salad is :
dairy free , lacto ovo vegetarian , veganBy Grumpys Honey Bunch
baby bok choy
dark sesame oil
extra firm tofu
sweet chili sauce
Cut tofu in half horizontally; place halves on a paper towel-lined plate. Top with more paper towels and a plate; let stand 15 minutes.
Cut tofu into -inch cubes.Steam broccoli and bok choy about 5-7 minutes, until crisp tender. You can use a microwave steamer with a little water or do this on the stove-top using a steamer basket.
Combine flour and cornstarch in a bowl. Dredge tofu in flour mixture, shaking off excess.
Heat a large non-stick skillet to medium heat.
Add 1 tablespoon oil and cook tofu, turning until all sides are browned.
Remove cooked tofu from pan.
Add remaining 1 teaspoons oil and onion to pan; cook 4 minutes. Return tofu to pan and cook another minute. Stir together
Combine chili sauce, vinegar, soy sauce, ginger, and garlic in a bowl.
Pour over top of tofu onion mixture and cook 2-3 minutes over medium heat.
Serve tofu mixture over broccoli and bok choy.
Wine Pairing :
- gruener veltliner
- sauvignon blanc
Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.