THEME: Asian Tofu Salad with Roasted Peanuts

[Jamie R]

Asian Tofu Salad with Roasted Peanuts - Series 7
Source: ChristinaCooks.com

I love this salad�a one-dish meal that's light, fresh, but deeply
satisfying. Smoky baked tofu is beautifully offset with crisp greens,
sweet roasted peanuts and sensually sweet mangoes for just a hint of
the tropics.

What You'll Need
Toasted sesame oil
2 cloves fresh garlic, thinly sliced
3-4 shallots, halved, thinly sliced into half moon pieces
5-6 thin slices fresh ginger, finely minced
grated zest of 1 lime
soy sauce
1 red bell pepper, roasted over an open flame, peeled, seeded, diced
1 carrot, fine matchstick pieces
mirin
4 slices packaged backed tofu
1 bunch watercress, rinsed well, finely diced
brown rice vinegar
One half cup Valencia peanuts
2 tablespoons brown rice syrup
pinch sea salt
1 mango, peeled, pitted, thinly sliced

Place about 3 tablespoons of oil in a deep skillet and turn heat to
medium. When the oil is hot, add garlic, shallots, ginger and lemon
zest, a splash of soy sauce and saut� for 2-3 minutes. Stir in red
pepper and carrot, another splash of soy sauce and saut� for 2-3
minutes. Add one half cup mirin, season lightly with soy sauce and
reduce heat to low. Cook vegetables, uncovered, until liquid has
reduced to a thin syrup, 10-12 minutes. Stir in baked tofu and lay
watercress on top. Cover and turn off heat. Allow watercresss to
steam until just wilted, 1-2 minutes. Remove from heat and stir in a
sprinkle of brown rice vinegar.

To make the peanuts, place the peanuts in a heat-resistant bowl.
Bring rice syrup and salt to a foaming boil over high heat. Pour over
peanuts and stir well to coat. Immediately stir sweet peanuts into
tofu dish.

Transfer cooked tofu mixture to a serving platter and arrange sliced
mangoes around the rim of the dish.

Makes 4-5 servings.