In the heat of summer I really love creating entree salads for dinner. They are filling, cool and satisfying. I think you are going to love this one. The nectarines n the market are aromatic and sweet. The perfect addition to a summer salad.
Napa Salad w/Nectarine and Chile Tofu Croutons
By S. Boulton & S. Duquet
4 1/2 C rough chopped Napa Cabbage
1 ripe nectarine diced
1 C shelled edamame
6 tsp rice wine vinegar
4 tsp agave
3 tsp Mirin (sweet cooking wine similar to sake with less alcohol)
1/4 tsp crushed red pepper flakes
Tofu Crouton Ingredients
1 carton of fresh x-firm tofu (in the refrigerator section)
1/2 C (or more if needed) Panko bread crumbs
1/2 C soy milk
1 Tbsp liquid aminos
1 tsp chili powder
Drain and press tofu (we wrap it in a towel and press between two plates with a heavy object on top to squeeze out excess liquid. Cut into 1 inch cubes. Mix soy milk and liquid aminos in a bowl. On dry plate mix bread crumbs and chili powder together. Dredge cubes through wet mixture in small batches, then roll into bread crumb mixture. Sprinkle with a few excess crumbs if you like. Place on lightly sprayed cooking sheet and bake at 350 degrees for about 35 minutes, until golden and crispy.
Make it Happen
~Put all dressing ingredients into a mason jar with a lid and shake vigorously. Chill while cooking tofu.
~When tofu is finished, put cabbage, nectarine and edamame in a large bowl
~Toss salad with desired amount of dressing and toss gently to coat. You may or may not have extra dressing and that would be wonderful. Serve in individual bowls and top with tofu croutons.
Revel in your genius for having such a cool and fabulous meal on a hot summer night.
Photo credit: Sherry