Tofu 'Caprese'

So, I'm totally stealing this recipe from world renowned 'BAMF' David Chang. David is chef/owner of the Momofuku restaurant group and fellow bourbon lover - as shown Here. I'm on a crappy diet which doesn't let me have cheese, or anything good at all for that matter. However, I've decided that dieting doesn't have to suck completely and whipped up this salad for lunch today. The recipe calls for 'shiso leaf' which is an Asian culinary herb in the mint family. Luckily, I can find it on occasion at Japanese Market, but if you can't find it in your area you can substitute basil or mint or chive etc. Tofu, soft or firm - whatever you feel like. Today I went with soft. 

Without further ado... My totally unoriginal stolen recipe! 

Cherry Tomato & Tofu Salad

(Makes 2 servings)

2 teaspoons soy sauce

A few drops of toasted sesame oil

A dash of sherry vinegar

1 to 2 tablespoons olive oil

Sea salt

Fresh-ground black pepper

1 teaspoon sesame seeds

1 cup ripe cherry tomatoes, halved

2 slices very fresh tofu or yuba (tofu skin), 1/2-inch thick and about 2 by 4 inches

Shiso leaves

Combine soy sauce, sesame oil, vinegar and olive oil, and season with salt and pepper to taste. Toasted sesame oil is very potent and should be used sparingly. Add dressing and sesame seeds to the cherry tomatoes and mix together. Arrange tofu on a plate and spoon over tomatoes and dressing. Cut fresh shiso leaves into fine ribbons, or tear leaves into pieces, and scatter over tomatoes and tofu, then serve.

From David Chang, as published in “In the Green Kitchen” by Alice Waters

Arugula, Watermelon & Feta Salad

This salad is the perfect balance between salty and sweet. It's crunchy and fresh and pairs well with red meat or can stand alone as a tasty lunch salad. Check out my super easy recipe and enjoy!


Ingredients:

½ Orange Juiced

1 Lemon Juiced

¼ Cup Olive Oil

½ Tablespoon of Honey (sometimes I use more if I'm feelin' sweet)

Fresh Ground Pepper

½ Cup of Thinly Sliced Red Onion (or however much you like)

1 Cup of Julienned Fresh Mint leaves

About 3oz of Arugula

2 Cups Cubed Seedless Watermelon (the redder the better)

Feta Cheese ( I buy it in block form and then shred it because I think the crumbles are too overpowering)

Mix together the orange juice, lemon juice, honey and pepper in a large bowl. Slowly whisk in the olive oil until all is combined. Add the thinly slice red onion and allow to marinate for 15 minutes. 

Toss arugula, mint, watermelon and dressing w/onions together and top with as much shredded feta as you like!

Gỏi Gà Bắp Cải (Vietnamese Cabbage Salad)

This is one of my favorite salads when I'm on a diet kick.. or anytime for that matter. Instead of poached chicken you can substitute precooked shrimp or you can even use both! It is often served as an accompaniment to Cháo gà, a Vietnamese chicken and rice soup, but it is definitely tasty enough to be eaten alone. Vietnamese food is known for it's fresh tasting dishes and this is definitely one of them! The dressing is the standard Vietnamese nước mắm aka the God of all condiments. Try out my recipe below and Enjoy!

Ingredients:

Salad

1 Bag of Angel Hair Shredded Green Cabbage (10oz)
3 Carrots
1 Handful of Roughly Chopped Cilantro or Rau Răm if you find it
  Dry Roasted Peanuts
  BeanSprouts (optional)
  hành phi (Vietnamese Fried Onions)


Poached Chicken
2 Large Chicken Breasts (I always use organic)
½ Box of Chicken Broth
  Small handful hành phi
  Chopped lemongrass or squeeze of 'Gourmet Garden Lemongrass'
1 Knob Of Ginger chopped or squeeze of 'Gourmet Garden Ginger'
  Sesame Seed oil


Pickled Onions
1 Yellow Onion
½ Cup of White Vinegar
2 Tablespoons of White Granulated Sugar
1 Teaspoon of Sea Salt


Nước mắm (Dressing)  
1 Cup of cold water  
5 Tablespoons of Fish Sauce (I like 3Crabs brand)
4 Tablespoons of White Vinegar
4 Tablespoons of Granulated White Sugar
½ Lime
1 Chili pepper finely chopped
1 Clove garlic finely chopped
  Huy Fong Chili Garlic Sauce

Step 1 - Pickle The Onions:

In a small Tupperware container, Mix together the vinegar, sugar and salt until dissolved.

Add the thinly sliced yellow onion and mix to make sure the onions are completely covered. Close the container and let marinate for at least 30min. Whatever you don't use can be easily saved.

Step 2 - Poach The Chicken:

In a pot or a pan that has a cover add broth, lemongrass, ginger, fried onions, and sesame oil to taste. Add the Chicken Breasts in a single layer. Bring to a boil, then quickly reduce the heat to low so that it is barely at a simmer.Partly cover and simmer for 10 min. Turn off the heat completely and let allow the chicken to remain in the hot water for 15-20 min. Shred the chicken when cool enough to touch and set aside.

Step 3 - Mix The Dressing:

Mix all of the dressing ingredients together and add the chili garlic sauce to taste (depending on how spicy you like it) This dressing keeps very well so whatever you don't use be sure to save for future use.

Step 4 - Mix the Salad:

In a large bowl, shred the carrots with a peeler. Add the angel hair cabbage, beansprouts and cilantro and mix. Top with the pickled onions, shredded chicken, crushed peanuts, and hanh phi. Add dressing to taste and serve!

Specialty Ingredient Links:

(Can Be Found In Asian Markets & Some Major Grocery Stores)

Huy Fong Chili Garlic Sauce - http://www.huyfong.com/no_frames/garlic.htm

3 Crabs Brand Fish Sauce - http://www.amazon.com/Three-Crabs-Brand-Fish-Sauce/dp/B0000CNU54

Rau Ram - http://vietherbs.com/herb-directory/vietnamese-coriander/

Hanh Phi - http://www.buyasianfoods.com/products/fried-red-onion-(hanh-phi)-hypen-9oz.html

Gourmet Garden Spices ( find it in the herb section of the produce department in any major supermarket) - http://www.gourmetgarden.com/us/product/view/Lemon-Grass

Angel Hair Cabbage - http://www.dole.com/EatRightLanding/EatRtProductIndex/Salad/PackagedSalads/PackagedSaladDetails/tabid/606/Default.aspx?contentid=1435