Over
the last month and a half Michael and I have been settling in to our new place,
and I have been helping my parents move up to our family home in Sequoia
National Forest. I am sorry that there have been no posts but it has been a
very busy time!!
In honor
of making something quick and making something easy and healthy just in time
for summer, we have made a Korean tofu salad. This is something I love to eat
whenever I go to my favorite Korean spa, it is light and delicious.
So
enjoy!
Ingredients:
2 cups
broccoli
2
green onions
8 oz
firm tofu
1
Tablespoon sesame oil
1
Tablespoon soy sauce
2
cloves garlic
Siracha
1
Tablespoon sesame seeds
1
large carrot
pinch
salt
This
recipe is super simple. Start by cutting the broccoli into small pieces and
steaming over a double steamer for 4-7 minutes, until just cooked, but still
crispy. Then run under cold water to shock out of cooking.
Prepare
everything by mincing the garlic cloves, slicing up the green onions, and
peeling the carrot and shredding half of it.
Place
tofu in a paper towel and squeeze out excess liquid. Crumble and place in bowl,
soak with oil, soy sauce, garlic, and onion, let soak. Add in the broccoli and
the carrot and toss together. Top with sesame seed and Siracha.
This
salad is best served cold! Enjoy!
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