Courtesy of the Pacific Club
Executive Chef, Eric Leterc
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
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.