PLAN NO. 4

DAY 1: RECIPE

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Five-spice tofu salad with snap peas, bean sprouts, peanuts, and lime

Yield: 4

Overview: make the dressing, prep the veggies, sear the tofu, and finish.

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Ingredients

For the shio koji-lime dressing

• 1 thai chili, minced (sub: jalapeno for less heat)
• 2 garlic cloves, minced
• zest and juice of 3 limes (see tip)
• 2 tablespoons sugar
• 3 tablespoons shio koji (sub: fish sauce, depending on your preferences)

For the salad

• **2 lbs pressed five-spice tofu, sliced** (see tip)
• 1 tablespoon neutral cooking oil
• ½ lb mung bean sprouts, rinsed
• ½ lb snap peas, sliced diagonally
• 1 head lettuce (little gem, red leaf, or romaine), cut into bite-sized pieces
• ½ cup cilantro leaves
• ½ cup mint leaves
• ½ cup thai basil leaves (sub: Italian basil)

To serve

• ½ c roasted peanuts, roughly chopped
• ½ c fried shallots, store bought or homemade (optional)

Instructions

1. Make the dressing. In a small bowl, whisk together all of the dressing ingredients and set aside.
2. Prep and wash the salad veggies. A salad spinner is useful for washing and drying greens and herbs.
3. Sear the tofu. Heat a cast iron or carbon steel skillet on medium. Add a thin layer of oil, waiting until it shimmers. Sear the tofu slices for 2-3 minutes per side, or until a golden brown crust forms. Transfer to a plate.
4. Assemble the salad. In a large mixing bowl dress the bean sprouts, snow peas, lettuce, and herbs. Add a few spoonfuls of dressing at a time, tasting as you go. Always be tasting.
5. Plate. Place a mound of salad on each plate and top with the tofu, peanuts, shallots, and another drizzle of dressing.

Tip

Why do we use both lime juice and zest? The zest is loaded with aromatic oils that impart brightness to dishes. The acidic juice balances sweet and spicy flavors to create a well-rounded dish. A microplane grater makes quick work of zesting and will become an indispensable tool in your kitchen.

Pressed tofu, or dòufu gān, has been pressed to remove excess moisture. It has a pleasant toothiness that can stand up to high heat. The five-spice version is braised in Chinese aromatics and soy sauce. Unfortunately it’s not typically available in western grocery stores. If you can’t make a trip to an Asian market, you can absolutely sub regular tofu. Or, if you’re feeling ambitious, we’ve included a recipe to make your own!

Note

**If you’re skipping Day 2: Leftovers, reduce the quantity of this ingredient by half**

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DAY 2: LEFTOVERS

Tofu taco salad with black beans, queso fresco, and avocado

Overview: Mix your salad base, reheat your tofu, and plate.

In a large mixing bowl, combine a few big handfuls of lettuce, chopped cilantro, 1 diced avocado, a pinch of ground cumin, and 1 can of well-drained black beans. Dress with your leftover shio koji-lime dressing and a drizzle of olive oil. Taste for salt and citrus, adding more if necessary. Plate in large bowls. Warm your tofu gently in the microwave (or a low oven) until just warmed through. Top your salads with the tofu, tortilla chips, crumbled queso fresco, and your favorite storebought or homemade salsa.

Other topping suggestions: sliced radish, diced tomatoes, diced white onion, hot sauce, pickled red onions or jalapenos, sour cream, and grilled corn.

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SHOPPING LIST

Day 1 & 2 - PDF / Email

Day 1 only - PDF / Email

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EXTRA RECIPES

Fried shallots are one of our favorite toppings for salad, rice, pasta. Also a fantastic snack on their own.

Throwing together a quick homemade salsa can really elevate leftovers night. It can be as simple as throwing a bunch of ingredients in a blender and it’s so much brighter than the store bought stuff.

If you can’t make the trip to your local Asian market for pressed five-spice tofu, try making your own!

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