I like Asian food.
I like Mexican food.
I like Indian food.
I like American food.
I like Vietnamese food.
I like Thai food.
And I REALLY LOVE FOOD when it looks and tastes like this!
Filling, but not heavy.
Flavorful, but not overpowering.
Veggie-packed, but not rabbit food.
This dish is all three of these things and MORE!
So what are we waiting for? I have some Olympics on DVR to get to, and I know that you must be salivating for the recipe. Here goes(!):
Asian Cucumber and Tofu Salad
1 cucumber, peeled and diced
2 carrots, shredded
1 block of extra firm tofu, pressed and cubed
1 bunch of kale, torn into bite-size pieces and rinsed
2T soy sauce
2T rice vinegar
1/4 (heaping) tsp ground ginger
pepper, for garnish
sesame seeds, for garnish
- Combine the cucumber, carrots, and tofu in a large salad bowl.
- In a small jar, shake together the soy sauce, rice vinegar, oil, ginger, and honey.
- Meanwhile, heat a large skillet over medium high heat.
- Once heated, add the kale.
- Pour half of the dressing over the kale.
- Cook until the kale turns bright green and begins to wither.
- Once wilted, add the kale to the large salad bowl.
- Pour the remaining half of the dressing over the vegetable mixture.
- Toss to coat.
- Season with pepper and a generous amount of sesame seeds.
- Chill in the refrigerator for a minimum of 2 hours. The flavors of this salad with improve over time.
- Serve chilled.
And if you don't like tofu - or, rather, aren't willing to give it a fair shot - then feel free to replace it with your favorite protein! Personally, with the dishes Asian flare, I think that seared tuna would be a great fit; but if you aren't into seafood, then I am sure that either chicken or pork would taste just fine.
Question of the Day:
Do you like Asian flavors such as soy sauce, rice vinegar, and the like?!
Ally and Bo