I found this recipe and tried it (aldulterated of course) It's pretty good. Dave loved it. I didn't make the deep fried tofu croutons - that seemed inordinately messy. I just actually made the vinaigrette as a sauce/salad dressing. It's good on broccoli slaw, which is pretty hearty. I reduced the sugar to 1 tbs, and the oil to 1/2 cup. I have no idea with sambal oelek chili paste so I used what I had which was harrissa. I also used Chinese cooking wine instead of sherry vinegar, which probably didn't taste as good, but I had no sherry vinegar and I added in some fresh basil leaves I had that were getting dark spots. I also used tahini instead of sesame oil but I can't see how that made any difference. It really is filling and quite tasty...but it's a flavor with, as they say on Project Runway, a "strong point of view". One could easily get sick of it after a whole batch.
The first night I dumped it on a hot meal in a bowl. On the bottom was brown rice, followed by a mixture of onions and a few leftover green beans and the rest of the tofu sauteed in plain soy sauce and a little canola oil. On top of that went some black beans I had simmered in the morning and then the sauce over it all. The next day I used it as a salad dressing.
here are the ingredients:
- 1 cup silken tofu
- 1/2 cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons sambal oelek chili paste
- 2 tablespoons sherry vinegar
- 1 tablespoon sesame oil
- 1 cup canola oil
- For the radishes and beans:
- 1 pound radishes, preferably a mix of different kinds, trimmed and thinly sliced
- 2 pounds fresh beans, preferably a mix of three kinds, such as green, yellow wax, and Romano, or haricot verts, snow peas and sugar snap peas, trimmed
For the tofu-soy vinaigrette:
(next up i'm going to use tofu as a thickener in a dessert, like with cocoa powder and soy milk.)