Rosalind Pope of Greensboro, NC, came up with this superb main dish salad dressed with a light orange vinaigrette.
Ingredients 1 package (14 ounces) water-packed firm tofu
½ cup fresh orange juice
1 package (14 ounces) fresh firm tofu
1 teaspoon red pepper flakes
2 tablespoons soy oil
1 pound fresh green beans, rinsed, ends trimmed1 cup baby corn
½ cup bean sprouts1 orange, peeled and sliced, for garnish
Sesame seeds, for garnish
Orange Vinaigrette Ingredients 2 tablespoons grated orange zest
2 tablespoons rice wine vinegar
2 tablespoons fresh orange juice
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons soy oil
2 tablespoons light olive oil
1 tablespoon sesame oil
1 tablespoon peeled and minced or grated fresh ginger
Instructions In zip top plastic bag or shallow glass dish, combine orange juice and red pepper flakes. Cut tofu into thin strips and place in marinade, turning bag or turning strips in dish to coat completely.
Marinate for 30 minutes.
Meanwhile prepare Vinaigrette as below and set aside.
In large saucepan over medium high heat, heat 2 cups water to boiling.
Add green beans, return to boiling and cook 3 minutes.
Drain in colander in sink and then rinse for several minutes with very cold water to cool. Drain well and set aside.
Drain tofu strips and place on several thicknesses of paper towels. Pat dry.
In wok or large skillet over high heat, heat the 2 tablespoons soy oil.
Add tofu strips and stir fry until golden. Lift out.
To serve, in large salad bowl gently toss tofu strips with green beans, corn, bean sprouts and vinaigrette.Garnish with orange slices and sesame seeds.
Vinaigrette Instructions In blender or medium salad bowl or jar with tight fitting lid, combine all ingredients and blend, whisk or shake well to blend. Refrigerate until ready to toss with tofu mixture.
Notes Makes 6 servings.