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    You are in: Home / Recipes / Warm Tofu Salad of Wilted Greens and Macadamia Nuts Recipe
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    Warm Tofu Salad of Wilted Greens and Macadamia Nuts

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    GothicGranola's Note:

    From Roy Yamaguchi's cookbook, 'Hawaii Cooks'

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    Units: US | Metric


    1. 1
      Cut the tofu into triangle, shaped pieces about 1/2 inch thick. Lay the pieces on paper towels and press gently with more paper towels to remove excess moisture. Season each piece with salt and shichimi.
    2. 2
      Heat a nonstick saute pan over high heat and add 1 1/2 tablespoons of the macadamia nut oil. Sear the tofu for 2 to 3 minutes on each side, until golden brow. Drain on papers towels and keep warm.
    3. 3
      Place a wok over high heat and add the remaining 1/2 tablespoons macadamia nut oil and the sesame oil. Add the garlic and ginger and stir-fry for 20 to 30 seconds, until barely light golden brown. Add the mushrooms, mustard greens, snap peas, bean sprouts, spinach, radicchio, and watercress and stir-fry for 2 minutes, or until vegetables begin to wilt. Add the noodles, moromiso, and fish sauce, mix well, and stir-fry for 1 minute to blend the seasonings. Remove from the heat.
    4. 4
      To serve, divide the friend tofu among the 4 plates. Top each with mesclun and stir-fried vegetables. Sprinkle with macadamia nuts and serve immediately.

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    Nutritional Facts for Warm Tofu Salad of Wilted Greens and Macadamia Nuts

    Serving Size: 1 (246 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 249.0
    Calories from Fat 147
    Total Fat 16.3 g
    Saturated Fat 2.8 g
    Cholesterol 0.0 mg
    Sodium 1335.8 mg
    Total Carbohydrate 14.9 g
    Dietary Fiber 4.0 g
    Sugars 3.3 g
    Protein 15.4 g

    The following items or measurements are not included:

    mixed spice

    macadamia nut oil


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