Wednesday, March 3, 2010

Radicchio with Spicy Peanut Dressing and Baked Tofu



Lucy from theactorsdiet blog recently posted this video link about the kale salad with spicy peanut dressing served by Cafe M. on her blog. It looked like a versatile, tasty dressing and dipping sauce. I made some changes to the original recipe (like adding Sriracha sauce for more heat and red miso for more depth), and it tastes fantastic.

Spicy Peanut Dressing:
1 TB chopped garlic
1 TB minced fresh ginger
3 TB mirin
2 TB agave nectar
1/2 cup low-sodium soy sauce
1 TB chili powder
1 TB Sriracha sauce
1/2 small jar of chunky peanut butter (I like JIF)
1 TB red miso (potentially low-salt)
1 cup water

Place all ingredients in a blender, and blend until smooth. Fill into a mason jar, and store in the fridge.

Salad:
1 small head radicchio, cut into stripes
1/3 cup garlic lupine beans
1 slice home-made or store-bought baked tofu

Cut the radicchio into stripes, and serve with lupine beans and baked tofu. Drizzle with spicy peanut sauce.



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