Tasty Tofu Tempura Salad With Strawberries and Asian Peaches
- Ready In:
- 13mins
- Ingredients:
- 10
- Yields:
-
4 salads
- Serves:
- 4
ingredients
- 4 ounces extra fine tofu (drained, cut into 1/2 inch cubes)
- 4 ounces soy sauce (preferably citrus soy sauce called Yuzu, check the Asian foods aisle)
- 2 ounces cornstarch (seasoned with a pinch of Cayenne Pepper and Salt)
- 1 cup oil (for frying)
- 2 ounces reduced white balsamic vinegar
- 6 ounces spinach (Arugala or Spring Mix is good too)
- 3 ounces strawberries
- 2 ounces Asian pears (check the Asian aisle at your local supermarket)
- 1 ounce fennel bulb (shaved or cut into small dice)
- 1 tablespoon pumpkin seeds (toasted Mexican pumpkin seeds)
directions
- Toss the tempura cubes into the seasoned cornstarch.
- Fry in a shallow pan until light golden. This will not take long. Remove with slotted spoon and drain on paper towels.
- Drizzle a mixing bowl with the white balsamic reduction.(You'll get more even mixing without over doing it).
- Add remaining ingredients except for the pepitos.
- Toss in the tofu.
- Separate salad between four plates.
- Garnish each plate with the pepitos.
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RECIPE SUBMITTED BY
Everyone knows me as "Chef Beorn". I've been cooking professionally since 1994; I attended Le Cordon Bleu at the California School of Culinary Arts in Pasadena. It's great working as a chef because I enjoy making my living "playing" with food.
Favorite Dish (this month): Won Tons stuffed with Curry Turkey, Serrano Peppers, Feta Cheese and Cranberry.
Pet Peeves: Restaurants who aren't passionate about food and good service.
You'll find me teaching culinary arts at Don Lugo High in Chino, Ca or catering special events throughout Southern Cal with
I enjoying food and the wonderful atmosphere it creates when combined with great friends. I hope to cook for you soon!
Contact me at www.MySpace.com/ChefBeorn or 909.236.COOK