Asian tofu salad bowl. 9/2/22

We are in the midst of a very hot spell which is forecast to last for a week! Since we are expecting many triple digit days and we are supposed to be conserving electricity, John and I will be trying to make dinners that have minimal cooking. Tonight’s dinner is one of them.

This salad is based around extra firm tofu that has been marinated in soy sauce, a few drops of sesame oil, ginger and garlic. The other components of the dish are shredded cabbage, red onion, avocado, cucumber, Fresno chiles, and edamame. They all go on top of some rice (which we cooked in the morning and heated up in the microwave.) The salad is dressed by first drizzling on some olive oil and then ladling a dressing composed of soy sauce, ginger, green onions, sesame oil, a dash of sweetener, and a little water. It is almost the same thing as the marinade. As garnishes I used some chow mein noodles and furikake.

This entry was posted in Asian, Easy, Hot weather meals, Legumes, Methods, rice, Salad, Vegan, Vegetables, Vegetarian, Weeknight dinners and tagged . Bookmark the permalink.

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