Wednesday, July 26, 2017
Shojin Salad with Peanut-Tofu Dressing
8 thin spears of asparagus, with woody ends removed
4 lettuce leaves, torn into bite-sized pieces
10 or 11 ounces of tomatoes, cut in 1/2-inch dice
2 avocados, cut in 1/2-inch dice
2 Japanese cucumbers, cut in 1/2-inch dice
1 7-ounce block of silken tofu
2 tablespoons of peanut butter, unsweetened
2 tablespoons of rice vinegar
2 tablespoons of extra-virgin olive oil
2 teaspoons of maple syrup
A dash of freshly ground black pepper
1 teaspoon of salt
2 tablespoons of lemon juice
Wrap the tofu in a paper towel or a tea towel, set it on a plate, place another plate on top, and refrigerate for 30 minutes to remove the excess moisture.
Make the dressing by blending all the dressing ingredients in a food processor.
Blanch the asparagus in boiling water, drain, plunge into cold water, then slice diagonally into 1-inch pieces.
Spread the the lettuce on a serving plate, arrange the asparagus, the tomato, the avocado, and the cucumber on top, and cover with the dressing.