| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Eastwest2 |
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Rice wine vinegar |
| 1 |
tb |
Thin soy sauce |
| 2 |
tb |
Light miso paste |
| 1 |
tb |
Samba oelek |
| 1/2 |
tb |
Sugar |
| 2 |
tb |
Chopped gari (pickled ginger); save 4 pieces |
|
|
For garnish |
| 1 |
ts |
Sesame oil |
| 1/2 |
c |
Canola oil |
| 1/2 |
c |
Chopped scallion greens |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 3 |
c |
Spinach chiffonade |
| 1 |
pk |
Soft tofu (homemade or store bought); cut 1/4" slices |
| 1 |
tb |
Toasted sesame seeds; for garnish |
INSTRUCTIONS
In a blender cup, add vinegar, soy sauce, miso, sambal oelek, sugar and
gari. Blend until smooth. Slowly drizzle in both oils. Check for seasoning.
Pour dressing into a bowl and fold in scallions. Toss the spinach with the
dressing.
Plating: Place a ring mold in the center of a plate. Make a napoleon by
alternating layers of tofu and spinach. Remove ring and drizzle with more
dressing. Garnish with gari and sesame seeds.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B09) - from the TV
FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey -
jcomiskey@krypto.net"
Per serving: 270 Calories (kcal); 29g Total Fat; (95% calories from fat);
trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other
Carbohydrates
Recipe by: Ming Tsai
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