Cooking and Chef Recipes

Summer Salad with Tofu from the Divas of Dish

Divas tofu salad

Summer's heat has settled in, so the divas don't bother turning on the stove when we can trump up a cool, satisfying supper. And we're not talking about a bowl of lettuce, but a dish that satisfies the craving for sweet, salty and crunchy, plus adds a punch of protein.
We use firm tofu, but you can always substitute shredded deli rotisserie chicken if you prefer.
Pour a cool Riesling and you've got an easy dinner with minimal prep and maximum time for floating in the pool.

Summer Salad With Tofu
Serves 4

2 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon balsamic vinegar
1 teaspoon garlic-chile paste
1 teaspoon honey
7-ounce package firm tofu, sliced into matchsticks
1 small head broccoli, trimmed and sliced finely on mandoline
1 cup shredded carrots
4 radishes, thinly sliced
2 scallions, thinly sliced
1 serrano pepper, seeded and minced (optional)
1/3 cup chopped cilantro
Coarse salt, to taste

Mix together sesame oil, rice vinegar, balsamic vinegar, chili paste and honey in the bottom of a bowl large enough for salad.

Add remaining ingredients and gently toss. Season with salt.

Diva confession: If you don't own a mandoline slicer, you missing a super-easy way to create thinly sliced veggies with precision and ease. You can buy inexpensive versions at most kitchen supply stores.