• Soyfoodscouncil

Asian Inspired Tofu Vinaigrette

Ingredients 1-12 ounce package Mori-Nu Soft Silken Tofu

1 tablespoon minced ginger

1 shallot diced

⅓ cup white balsamic vinegar

⅓ cup Soy sauce

2 ounces fresh tarragon

¼ teaspoon black pepper

2 tablespoon sugar

1 Orange zested

1 Orange juiced

3 cups 90/10 blended canola oil


Salad Ingredients Baby arugulaBeets bull blood (a micro green) Micro rainbow green Shallots Heirloom tomatoes


Instructions In a 3 quarts container, add all ingredients except the oil. Mix with an immersion blender.

Slowly add in the oil and blend until smooth. Set aside.In a large salad bowl, toss all salad ingredients together.

Serve dressing immediately over baby arugula salad.


Yield 4 cups


By Chef Jacob Carnes, Goldfinch, Des Moines

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