DAILY DOSE OF ART

As prescribed by Paulina Constancia

Grilled Peanut Tofu Salad for Holy Week

After a whole week dedicated to Lenten Practices Around the World, I thought I’d share with you one of my favourite salad recipes that will be perfect to eat during Holy Week.
Grilled Peanut Tofu Salad
‘a little feast before the fast’
(photograph shows salad with pan-fried tofu 
& without sprouts )

Ingredients:
1/3 cup  natural peanut butter
1/4 cup lime juice
2 cloves garlic, minced
2 Tablespoon each – liquid honey and soy sauce
1/2 tsp each – salt and pepper
1 package (454 grams) firm tofu
1 Tablespoon vegetable oil
8 cups torn leaf lettuce
2 cups julienned or shredded carrots
1 cup bean sprouts
2 green onions, thinly sliced
1/4 cup chopped roasted peanuts


Directions:

  1. In a bowl, whisk together peanut butter, lime juice, garlic, 2 Tablespoon hot water, honey, soy sauce, and half each of salt and pepper.
  2. Cut tofu horizontally into four long slices and pat dry. Brush with oil and sprinkle with remaining salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until marked (about 10 minutes). Cut each into quarters.
  3. Arrange lettuce on 4 plates. Top each with pieces of tofu, carrots then bean sprouts. Drizzle with dressing; sprinkle with green onions and peanuts.

Makes 4 servings. Less than 400 delicious calories per serving


Health Note: A 1/2 cup serving of tofu is a rich source of calcium and vitamin D, and is equivalent to one serving of dairy products.


* I apologize for not being able to provide the source of this recipe, somehow when I copied it to a recipe card, I forgot to copy the name of the magazine.

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This entry was posted on April 1, 2012 by in Uncategorized.
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