Courtesy of the Pacific Club
Executive Chef, Eric Leterc
Ingredients:
12 ounces Firm Aloha Tofu, cut in 1/2″ cubes
8 ounces boiled soy beans, out of the shell
1 tablespoon chopped shallot
8 ounces tomato, diced in 1/2″ cubes
1 teaspoon coriander seed, crushed
1 tablespoon chopped cilantro
3 tablespoons balsamic vinegar
6 tablespoons olive oil
1 tablespoon chopped garlic
salt and pepper, to taste
Preparation:
Deep fry the tofu cubes to a golden brown color, and set aside to cool down. In a bowl mix soy bean, diced tomato, shallots, garlic, coriander seed, cilantro, tofu. Season with balsamic vinegar and olive oil, salt & pepper to taste, can be served on the top of your favorite salad mix.
This recipe is simple and healthy using the flavor of the ingredient.
Soy Bean and Fried Tofu Salad
Courtesy of the Pacific Club
Executive Chef, Eric Leterc
Ingredients:
12 ounces Firm Aloha Tofu, cut in 1/2″ cubes
8 ounces boiled soy beans, out of the shell
1 tablespoon chopped shallot
8 ounces tomato, diced in 1/2″ cubes
1 teaspoon coriander seed, crushed
1 tablespoon chopped cilantro
3 tablespoons balsamic vinegar
6 tablespoons olive oil
1 tablespoon chopped garlic
salt and pepper, to taste
Preparation:
Deep fry the tofu cubes to a golden brown color, and set aside to cool down. In a bowl mix soy bean, diced tomato, shallots, garlic, coriander seed, cilantro, tofu. Season with balsamic vinegar and olive oil, salt & pepper to taste, can be served on the top of your favorite salad mix.
This recipe is simple and healthy using the flavor of the ingredient.