Name: Tofu Salad with Gomasio and Chili Threads
Cuisine: Asian
Ingredients: 1 lb extra firm tofu; 4 tablespoons low-sodium soy sauce; 1 tablespoon rice wine vinegar; 1 teaspoon; 1 teaspoon; 1 tablespoon brown sugar; 2 garlic cloves, minced; 1 tablespoon grated ginger; 2 tablespoons honey; 2 teaspoons; 1 teaspoon; 1/2 teaspoon , freshly ground; 1/4 cup rice wine vinegar; 3/4 cup vegetable oil; 2 tablespoons vegetable oil; 1/4 pound baby arugula; 1/2 cup chopped cilantro; 1 carrot, shaved in strips; 1/2 cup freeze dried edamame; 3/4 teaspoon toasted; 3/4 teaspoon toasted; pinch of; pinch of

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Tofu Salad with Gomasio and Chili Threads

If you're not a fan of tofu, this salad may convert you. Tofu is a sponge and it takes on any flavor you marinate it in, so the right seasoning can totally transform this healthy protein. We spiced it up this time, and infused the tofu overnight in soy sauce, ginger,

Korean Chile

Korean Chile has a bright fruity flavor similar to the Aleppo pepper, but with a little more heat. This fine flake form disperses evenly into dishes so you don't have to worry about ...

and garlic. The tofu then gets pan seared for crispy caramelized edges before adding it to the salad. A turmeric honey ginger vinaigrette dresses the peppery arugula and shaved carrots. A stunning garnish puts the final touch on this delicious dish. With a quick dusting of toasted sesame seeds and Pacific sea salt, the salad is complete.

Ingredients

For the Marinated Tofu:

1 lb extra firm tofu
4 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
1 teaspoon

Korean Chile

Korean Chile

Korean Chile has a bright fruity flavor similar to the Aleppo pepper, but with a little more heat. This fine flake form disperses evenly into dishes so you don't have to worry about ...
1 teaspoon

Ginger - Powder

Ginger - Powder

The perky heat of ginger is concentrated in the dried powder, and we like to keep plenty on hand for baking, marinades and sauces. You can also slip a pinch into salad dressings, mea...
1 tablespoon brown sugar
2 garlic cloves, minced

For the Turmeric Honey Ginger Vinaigrette:

1 tablespoon grated ginger
2 tablespoons honey
2 teaspoons

Diamond Crystal - Kosher Salt

Diamond Crystal - Kosher Salt

Diamond Crystal is our go-to all purpose kosher salt. Developed in 1886 using a special process which creates a unique, hollow, multi-faceted crystals, this all-purpose salt is free ...
1 teaspoon

Turmeric

Turmeric

Turmeric gives most curry powder its rich yellow color. With a rich, resiny base flavor, it combines classically with Indian lentil and vegetable dishes. Try it in rice cooked in coc...
1/2 teaspoon

Peppercorn - Black - Vietnamese

Peppercorn - Black - Vietnamese

Vietnamese black pepper has a delightful flavor- peppery as pepper should be with a fresh layer of flavor on top. This peppercorn has a mellow complexity, with all kinds of playful f...

, freshly ground
1/4 cup rice wine vinegar
3/4 cup vegetable oil

For the Plating:

2 tablespoons vegetable oil
1/4 pound baby arugula
1/2 cup chopped cilantro
1 carrot, shaved in strips
1/2 cup freeze dried edamame
3/4 teaspoon toasted

Sesame Seed - Black

Sesame Seed - Black

These jet black beauties have all the flavor of sesame, and make a striking presentation when combined with other herbs and spices for garnishes. Most commonly found in Asian blends ...
3/4 teaspoon toasted

Sesame Seed - White

Sesame Seed - White

The mild, nutty flavor of sesame is simply delicious, and adds a wonderful layer of flavor to many dishes. It is used extensively in Asian and Middle Eastern cuisine.
pinch of

Pacific Flake Sea Salt

Pacific Flake Sea Salt

Fire evaporated and hand harvested the old fashioned way, we're pleased to offer this Pacific Flake Sea Salt from the cold and pure waters of Northern California. Hand crafted from s...
pinch of

Korean Chile

Korean Chile

Korean Chile has a bright fruity flavor similar to the Aleppo pepper, but with a little more heat. This fine flake form disperses evenly into dishes so you don't have to worry about ...

Preparation

For the Marinated Tofu:

Drain the tofu and cut it into cubes. Place the cubes in a shallow dish and set aside.

Add the remaining marinade ingredients to a medium sized bowl and whisk to combine. Pour over tofu and let it sit overnight for best results or at least 5 hours.

For the Turmeric Honey Ginger Vinaigrette:

In a blender add all of the ingredients and blend until emulsified.

For the Plating:

In a large skillet, add 2 tablespoons of vegetable oil and heat over medium-high heat.

Remove the tofu pieces from the marinade and discard. Add tofu to a non-stick pan and fry the tofu until golden brown on medium-high heat.

Meanwhile In a serving bowl, drizzle the arugula, shaved carrot and cilantro with vinaigrette and season with toasted sesame seeds & Pacific flake salt. Toss until well mixed and taste for seasoning.

Garnish salad with seared tofu, edamame, and a sprinkle of Korean chile.