Chilli Tofu and Shiitake Thai Salad with Basil, Mint and Cilantro
2015-02-16 02:59:13
Serves 4
A spicy tofu dish everyone is sure to love!
Nutrition Facts
Serving Size
403g
Servings
4
Amount Per Serving
Calories 244
Calories from Fat 67
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 551mg
23%
Total Carbohydrates 30g
10%
Dietary Fiber 10g
41%
Sugars 10g
Protein 18g
Vitamin A
34%
Vitamin C
100%
Calcium
64%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 medium knob ginger
- 1 block of Firm Tofu
- 1/2 pound shitake mushrooms
- 1 bunch fresh basil
- 1 bunch fresh mint
- 1 bunch cilantro
- 1/2 cup of your favourite chilli sauce
- 1 fennel bulb
- 1/2 lb sugar snap peas
- 1/4 lb cherry tomatoes
- 1 medium red onion
- 1/2 cucumber
- 1 lime
- olive oil
- Salt and Pepper
Instructions
- Drain the tofu if it is in water. Wrap the tuff in paper towel and place a few plates on top to squeeze as much water from it as possible. Let sit 15 minutes then cube the tofu into medium cubes.
- Cut the mushrooms in half or quarters depending on size. Chop the basil, mint and cilantro. Peel the ginger and julienne into small sticks.
- Slice the fennel very thin. Pull the string from the peas if you desire. Cut the tomatoes into quarters. Slice the red onion. Cut the cucumber into quarters then slice
- In a large sautee pan, heat 2-3 tablespoons of olive oil. When hot, add the ginger and brown it completely until crisp. Remove it from the pan.
- In the same pan, add the tofu and brown the cubes on all side adding more oil if needed. Season with salt and pepper.
- Add the mushrooms and sauté together until the mushrooms are just cooked through and brown. Adjust seasoning with salt and pepper if needed.
- Add 1 large pinch each of basil, mint and cilantro reserving some of each herb fresh for garnish. Toss the tofu and mushrooms with the herbs well.
- When the herbs are slightly wilted add the chill sauce. Allow the chili sauce to simmer and coat the tofu and mushrooms. When they are coated and the sauce is reduced, remove the pan from the heat.
- In a large bowl, toss the fennel, peas, tomatoes, onion and cucumber together. Add the cooked ginger. Toss the vegetables in a few tablespoons of olive oil. Squeeze the lime on top of the vegetables and toss. Season with salt and pepper.
- Serve the tofu and mushrooms on top of a nice pile of the vegetables. Garnish with a dash of basil, mint and cilantro.
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