Salmon Salad With Tofu Recipe 4

Steps:

• In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.
• Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.
• Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.

Steps:

• Heat oil and minced garlic over medium heat for two minutes to infuse the oil and take the bite out of the garlic.
• Remove from heat and add the rest of the dressing ingredients. Set aside to cool while assembling the salad.
• Cut the tofu into 1 inch cubes and layer in the bottom of a large bowl. Top with the bean sprouts, then the tomatoes, bell peppers, sliced onions, and salmon.
• Pour the dressing over evenly and garnish with the sliced green onions.
• Serve with some steamed rice.

Steps:

• Cream together the tofu, lemon juice, olive oil, salt, pepper and hot sauce until fairly smooth, and set aside. In a medium bowl combine the celery, onion and salmon. Gently mix in the tofu mixture. Adjust seasoning. Serve on whole wheat bread or inside a pita.

Steps:

• Drain tofu on paper towels in refrigerator for at least 1 hour.
• After tofu is drained, cut into 1" blocks.
• Heat pot of lightly salted water.
• Cut 2 inches off bottom of watercress and discard.
• Cut watercress into 3" pieces.
• When water comes to boil, add cut watercress and parboil for 30 seconds.
• Drain and cool in ice bath.
• Meanwhile, make Oriental Salad Dressing: Combine all other ingredients - soy sauce, rice vinegar, ginger, sesame oil, sugar, sesame seeds and blend.
• Arrange drained and cooled watercress on a platter with tofu, tomato, and fish.
• Drizzle with Oriental Salad Dressing at time of serving.

Steps:

• Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.