Sweet White Wine Vinaigrette Dressing
Cook quinoa, cool and toss with red pepper, edamame, onion, and dried tart cherries.
For vinaigrette dressing, whisk together olive oil, white wine vinegar, Dijon mustard, and sugar(or substitute). Add salt and pepper. Mix dressing into salad and enjoy!
Play with Food's Version of Bon Appetit's Spicy Lime and Herbed Tofu in Lettuce Cups
Makes 6 first-course servings.
1/4 cup thinly sliced peeled fresh ginger
1/4 cup fresh lime juice
2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons water
3 tablespoons sweet chili sauce
Tofu Salad Mixture
1/2 cup diced seeded peeled cucumber
1/4 cup chopped green onions
1/4 cup diced seeded plum tomato
2 tablespoons chopped seeded jalapeño chile
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil (preferably Vietnamese or Thai)
1 14- to 16-ounce package firm tofu, drained, cut into 1/2-inch cubes, patted dry
4 tbsp cornstarch
2 cups vegetable oil for frying tofu
6 large or 12 medium butter lettuce leaves
For dressing:Combine all ingredients and let mixture stand at least 15 minutes and up to 1 hour.
For tofu:Mix first 7 ingredients in large bowl. Shake tofu cubes in cornstarch and fry until lightly browned. Drain on paper towels and set aside until all tofu is fried. Add tofu and dressing to bowl; toss to coat. Place lettuce leaves on each of 6 plates. Divide tofu mixture among lettuce leaves and serve. Note: I would have made the dressing a little spicier, and I think this would be great with some mango or papaya or plum chunks added (a la vegetarian bulgogi).