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Glazed Tofu-Mushroom Salad

Glazed Tofu-Mushroom Salad

Glazed Tofu-Mushroom Salad is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: minutes
Cook time: minutes
Total time: 25 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 14 %

Ingredients:

2 teaspoons

dry sherry
1/4 cup

ketchup
1 tablespoon

lemon juice
1 cup

mung bean sprouts
some

salt and pepper
1

scallion
1/2 teaspoon

sesame oil
1 pound

shiitake mushrooms
2 tablespoons

soy sauce
1/2 pound

tofu
1

tomato
2 tablespoons

vegetable oil

Instructions:

  1. Preheat the broiler. In a small bowl, combine the ketchup, soy sauce, sherry and sesame oil. In another small bowl, blend 1 tablespoon of the ketchup sauce with the lemon juice and reserve.

  2. Arrange the mushroom caps on a cookie sheet, stemmed side down; brush with the vegetable oil and season with salt and pepper. Broil 6 inches from the heat for 4 minutes, rotating the pan if necessary, until browned. Turn the caps and broil for 3 minutes, or until lightly browned.

  3. Brush the caps with some ketchup sauce and broil for 30 seconds, or until crisp and deeply browned. Turn, brush again with sauce and broil for 30 seconds longer. Stack the caps and slice into 1/4-inch strips.

  4. On the cookie sheet, brush the tofu on both sides with some of the ketchup sauce. Broil for 1 minute, or until deeply browned and crisp. While still on the sheet, gently cut into 1-inch cubes.

  5. In a bowl, toss the mushrooms, scallion, tomato and sprouts with the lemon dressing; season with salt and pepper. Using a spatula, transfer the tofu to the salad, toss lightly and serve.

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Salad can be paired with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. 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.