Ingredients
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For the Dressing (Makes enough for two batches):
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1/4 cup freshly squeezze lemon juice
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1 tbsp apple cider vinegar
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1 tbsp honey
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1 clove garlic, minced
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1/2 tsp red pepper flakes (optional)
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Salt to taste
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For the Salad:
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1 block extra firm tofu, drained and cut into small cubes
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1/2 cup tamari or soy sauce
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1 tbsp arrowroot powder
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1/4 cup filtered water
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1 tsp cornstarch
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1 tbsp vegetable oil
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1 bunch scallions, thinly sliced
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1 carrot, grated
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1/2 cup pumpkin seeds (pepitas), shelled and roughly chopped
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1/2 cup sunflower seeds, roasted and salted
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1 ripe mango, diced
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1/2 cup pickled ginger, diced
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1 cup cooked brown rice, preferably bamboo rice
Directions
Sub_title: Gluten-Free, Kid-Friendly, Soy-Free, Whole Foods Plant-Based, Raw Till 4, Seasonal, Low Carb, High Fiber, High Protein
Description: This vibrant and nutritious salad takes inspiration from traditional Chinese fermentation techniques while incorporating modern twists like bamboo rice and zesty citrus dressing. Perfect as a light meal or refreshing side dish!
Ingredients:
For the Dressing (Makes enough for two batches):
* 1/4 cup freshly squeezze lemon juice
* 1 tbsp apple cider vinegar
* 1 tbsp honey
* 1 clove garlic, minced
* 1/2 tsp red pepper flakes (optional)
* Salt to taste
For the Salad:
* 1 block extra firm tofu, drained and cut into small cubes
* 1/2 cup tamari or soy sauce
* 1 tbsp arrowroot powder
* 1/4 cup filtered water
* 1 tsp cornstarch
* 1 tbsp vegetable oil
* 1 bunch scallions, thinly sliced
* 1 carrot, grated
* 1/2 cup pumpkin seeds (pepitas), shelled and roughly chopped
* 1/2 cup sunflower seeds, roasted and salted
* 1 ripe mango, diced
* 1/2 cup pickled ginger, diced
* 1 cup cooked brown rice, preferably bamboo rice
Instructions:
Directions:
1. For the Dressing: In a blender or food processor, combine all ingredients for the dressing and puree until smooth. Set aside.
2. For the Fermented Tofu: Place tofu cubes in a large bowl and toss with the marinade ingredients until well coated. Cover and refrigerate for at least 30 minutes.
3. Prepare the salad: Divide the arugula between two serving bowls. Top each bowl with half of the fermented tofu, scallions, carrots, pepitas, sunflower seeds, and mangos.
4. Make the Citrus Vinaigrette: Just before serving, whisk together the dressing and remaining 1 tablespoon of water until emulsified. Pour over the salads and toss to coat.
5. Serve immediately: Garnish with diced pickled ginger and additional sunflower seeds if desired. Enjoy your delicious and healthy Zesty Fermented Tofu and Bamboo Rice Salad!
Note: The fermented tofu can be made up to a day ahead and stored in an airtight container in the refrigerator.
Steps
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1
Done
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For the Dressing: In a blender or food processor, combine all ingredients for the dressing and puree until smooth. Set aside. |
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2
Done
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For the Fermented Tofu: Place tofu cubes in a large bowl and toss with the marinade ingredients until well coated. Cover and refrigerate for at least 30 minutes. |
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3
Done
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Prepare the salad: Divide the arugula between two serving bowls. Top each bowl with half of the fermented tofu, scallions, carrots, pepitas, sunflower seeds, and mangos. |
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4
Done
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Make the Citrus Vinaigrette: Just before serving, whisk together the dressing and remaining 1 tablespoon of water until emulsified. Pour over the salads and toss to coat. |
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5
Done
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Serve immediately: Garnish with diced pickled ginger and additional sunflower seeds if desired. Enjoy your delicious and healthy Zesty Fermented Tofu and Bamboo Rice Salad! |
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