How To Make Glazed Tofu-Mushroom Salad
Whip up this delicious mushroom salad, mushrooms and firm tofu broiled, and brushed with a tasty ketchup-soy-sherry-lemon glaze and tossed with veggies!
Serves:
Ingredients
- ¼cupketchup
- 2tbspsoy sauce
- 2tspdry sherry
- ½tspAsian sesame oil
- 1tbspfresh lemon juice
- 1lbshiitake mushrooms
- 2tbspvegetable oil
- salt and freshly ground pepper
- ½lbfirm tofu
- 1scallion
- 1large tomato
- 1cupmung bean sprouts
Instructions
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Preheat the broiler.
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In a small bowl, combine the ketchup, soy sauce, sherry, and sesame oil.
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In another small bowl, blend 1 tablespoon of the ketchup sauce with the lemon juice, and reserve.
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Arrange the mushroom caps on a cookie sheet, stemmed side down. Brush with vegetable oil and season with salt and pepper.
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Broil 6 inches from the heat for 4 minutes, rotating the pan if necessary, until browned.
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Turn the caps and broil for 3 minutes, or until lightly browned.
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Brush the caps with some ketchup sauce and broil for 30 seconds, or until crisp and deeply browned.
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Turn, brush again with sauce and broil for 30 seconds longer.
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Stack the caps and slice into ¼-inch strips.
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On the cookie sheet, brush the tofu on both sides with some of the ketchup sauce.
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Broil for 1 minute, or until deeply browned and crisp.
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While still on the sheet, gently cut into 1-inch cubes.
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In a bowl, toss the mushrooms, scallion, tomato, and sprouts with the lemon dressing. Season with salt and pepper.
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Using a spatula, transfer the tofu to the salad, toss lightly, and serve.
Nutrition
- Calories: 229.58kcal
- Fat: 13.29g
- Saturated Fat: 1.30g
- Trans Fat: 0.05g
- Monounsaturated Fat: 6.39g
- Polyunsaturated Fat: 4.31g
- Carbohydrates: 19.02g
- Fiber: 5.50g
- Sugar: 8.22g
- Protein: 13.60g
- Sodium: 641.70mg
- Calcium: 408.44mg
- Potassium: 713.41mg
- Iron: 2.63mg
- Vitamin A: 22.40µg
- Vitamin C: 11.61mg
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