You are here
Pan Seared Tofu with Roasted Rice Vinegar
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.