Here's another Summer salad to try!
Thai Beef and Tofu Salad
Fresh herbs and lots of crunch make this salad sparkle. Add Mandarin orange segments for a touch a sweetness.
Ingredients:
12 oz./340 g extra firm tofu
6 cups spring mix salad greens
½ cup fresh mint
½ cup fresh basil
1 large cucumber, peeled and sliced thickly
1 red onion, quartered
1 tbsp. peanut oil
8 oz./225 g skirt or flank steak, trimmed
8 oz./225 g can Mandarin orange segments, drained
salt and pepper
Thai Dressing (see below)
Directions:
Line a plate with paper towels. Remove the tofu from packaging, drain and cut into 1- inch cubes. Set tofu cubes on paper towels and allow to drain for 30 minutes. Gently press out any remaining liquid from tofu cubes using additional paper towels.
In Quick Chef fitted with the blade attachment, combine onion and cucumber and turn handle to chop coarsely. In a large bowl, combine lettuce, mint, basil and the cucumber mixture. Pour half of the vinaigrette over the lettuce mixture; toss to coat. Heat Chef Series™ 11"/ 28 cm Fry Pan over medium-high heat. Add peanut oil to pan. Add beef and cook for 3 minutes per side or until meat reaches desired degree of doneness. Remove meat from pan and allow to rest 5 minutes on a cutting board. Add tofu to hot pan. Cook tofu until lightly browned. Remove from heat and set aside. Slice beef thinly and place in bowl with lettuce mixture. Add tofu; toss to combine. Top with orange segments.
Calories: 270 Total Fat: 15g Saturated Fat: 2.5g Cholesterol: 30mg Carbohydrate: 15g Sugar: 7g Fiber: 4g Protein: 22g Sodium: 400mg Vitamin A: 35% Vitamin C: 45% Calcium: 25% Iron: 25%
Thai dressing
Makes 1/3 cup
½ jalapeño pepper, seeded
¼ cup lime juice
1 tbsp. Thai fish sauce
2 tsp. sesame oil
½ tsp. sugar
Chop jalapeño finely with the Chef Series™ Pro Utility Knife. Add jalapeño, lime, fish sauce, sesame oil and sugar to Quick Shake® Container. Replace cover and shake until well combined.
Ingredients:
12 oz./340 g extra firm tofu
6 cups spring mix salad greens
½ cup fresh mint
½ cup fresh basil
1 large cucumber, peeled and sliced thickly
1 red onion, quartered
1 tbsp. peanut oil
8 oz./225 g skirt or flank steak, trimmed
8 oz./225 g can Mandarin orange segments, drained
salt and pepper
Thai Dressing (see below)
Directions:
Line a plate with paper towels. Remove the tofu from packaging, drain and cut into 1- inch cubes. Set tofu cubes on paper towels and allow to drain for 30 minutes. Gently press out any remaining liquid from tofu cubes using additional paper towels.
In Quick Chef fitted with the blade attachment, combine onion and cucumber and turn handle to chop coarsely. In a large bowl, combine lettuce, mint, basil and the cucumber mixture. Pour half of the vinaigrette over the lettuce mixture; toss to coat. Heat Chef Series™ 11"/ 28 cm Fry Pan over medium-high heat. Add peanut oil to pan. Add beef and cook for 3 minutes per side or until meat reaches desired degree of doneness. Remove meat from pan and allow to rest 5 minutes on a cutting board. Add tofu to hot pan. Cook tofu until lightly browned. Remove from heat and set aside. Slice beef thinly and place in bowl with lettuce mixture. Add tofu; toss to combine. Top with orange segments.
Note: Substitute steamed chicken or salmon for the beef.
Nutritional Information (per serving): Calories: 270 Total Fat: 15g Saturated Fat: 2.5g Cholesterol: 30mg Carbohydrate: 15g Sugar: 7g Fiber: 4g Protein: 22g Sodium: 400mg Vitamin A: 35% Vitamin C: 45% Calcium: 25% Iron: 25%
Thai dressing
Makes 1/3 cup
½ jalapeño pepper, seeded
¼ cup lime juice
1 tbsp. Thai fish sauce
2 tsp. sesame oil
½ tsp. sugar
Chop jalapeño finely with the Chef Series™ Pro Utility Knife. Add jalapeño, lime, fish sauce, sesame oil and sugar to Quick Shake® Container. Replace cover and shake until well combined.
