Recipe from Om Cafe:
Marinated Tofu with Asian Style Dressing
Tofu Marinade
Ingredients
¼ c ginger, fresh, chopped
¼ c garlic, fresh chopped
2 stalks lemongrass, 1 inch pieces
½ c chiffonade cilantro
1 c ponzu
1T Sriracha
4T sesame oil
½ c rice wine vinegar
1 c safflower oil
½ c water
Preparation
• Heat a sauté pan and gently cook the ginger and garlic in the sesame oil
• Allow the mix to brown slightly and deglaze with ponzu
• Add the lemongrass and simmer for 5 minutes
• Remove lemongrass and reserve, pour mixture into blender
• Add remaining ingredients except oil (and lemongrass)
• Blend mixture adding safflower oil slowly to emulsify
• Remove from blender, return lemongrass pieces and pour over tofu portions
• Allow tofu at least 2 hours in marinade before use, remove tofu from marinade after 8 hours
Red Miso Vinaigrette
Ingredients
5 oz. Mae Ploy chili sauce
6 oz. rice wine vinegar
1 ¾ oz. red miso
½ oz. sesame oil
2 oz. soy sauce
¼ oz. Srirracha
1 oz. lemon juice
12 oz. safflower oil
Preparation
• Place all ingredients except the blended oil into a blender and mix well
• Drizzle the blended oil into the running blended to emulsify
• Store in squeeze bottles
Asian Slaw
Ingredients
1 lb. Napa Cabbage
2 leeks
2 oz. fresh basil
1 oz. fresh mint
1 bushel cilantro
4 oz. bean sprouts
2 oz. chives, 1” cut
Preparation
• Chiffonade Napa, basil, mint and cilantro
• Julienne leeks
• Toss all ingredients together in a bowl
• Refrigerate until served
