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Pan Seared Tofu with Roasted Rice Vinegar

Recipe type: Salad

Description

Ingredients

12 pounds
Firm Tofu
3 pounds
Mesclun
2  
Napa Cabbage
12 ounces
Bean Sprouts
1  
Red Pepper
2  
Scallions
1  
Carrot
8 9⁄20 ounces
Ginger Vinegar (1 bottle)
1⁄4 cup
Tamari
1⁄4 cup
White Soy Sauce
   
Black Sesame Seeds (for garnish)
2 cloves
Garlic

Instructions

Cut tofu into squares and marinate in ginger vinegar. In the mean time, finely slice Napa cabbage, julienned carrot and red pepper. Chop the scallops and toss all together with greens. For the dressing, whisk together roasted rice vinegar, gnger vinegar, tamari and white soy. Drizzle over the lettuce mixture and garnish with sesame seeds and scallions. Heat oil in a pan with garlic, when aromatic, add tofu cubes until browned. Once done, add the tofu to the salad and serve. Serves 25.