Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSalads And Dressings - Cold Tofu And Celery Salad
Famous Authors (View All Authors)
Salads And Dressings - Cold Tofu And Celery Salad Post by :K-man Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1310

Click below to download : Salads And Dressings - Cold Tofu And Celery Salad (Format : PDF)

Salads And Dressings - Cold Tofu And Celery Salad

2 1/2 squares of extra-firm tofu, about 2 1/2 lbs.
2 cups celery, cut into matchsticks
1 cup carrots, cut into matchsticks
2 1/2 tbsp. sesame oil
1 1/2 tsp. salt
sesame seeds (optional)


Lightly rinse the tofu and drain; wrap tofu in paper towels or cotton tea towel and place a heavy weight, such as a skillet for 30 minutes to press out the excess liquid. Unwrap tofu and slice tofu into matchsticks.

Heat 2 quarts of water until boiling and blanch the tofu for 15 seconds. Blanch the celery and carrot sticks for 5 seconds and refresh immediately in cold water. Drain and pat dry vegetables.

Before serving, mix sesame oil and salt and toss with tofu and vegetables, sprinkling a few sesame seeds over top.
If you like this book please share to your friends :
NEXT BOOKS

Salads And Dressings - Corn, Tomato And Blue Cheese Salad Salads And Dressings - Corn, Tomato And Blue Cheese Salad

Salads And Dressings - Corn, Tomato And Blue Cheese Salad
2 3/4 cup fresh or frozen corn kernels, cooked 1 pint basket cherry tomatoes 4 stalks celery, chopped 1/2 red onion, chopped 2 1/2 oz. packages Arugula 2 Tbl. Balsamic vinegar 1/3 cup olive oil 4 oz. crumbled blue cheese, divided Combine first 5 ingredients in a salad bowl. Place vinegar in small bowl; gradually mix in olive oil. Add 3/4 cup blue cheese. Pour dressing over salad and mix well. Garnish with remaining 1/4 cup blue cheese. Can be prepared 4 hours ahead. Cover and chill.
PREVIOUS BOOKS

Salads And Dressings - Vegetable -  Chopped Salad With Salsa Verde Dressing Salads And Dressings - Vegetable - Chopped Salad With Salsa Verde Dressing

Salads And Dressings - Vegetable -  Chopped Salad With Salsa Verde Dressing
Serving Size : 4 Preparation Time :0:00 Categories : Salads Tex-Mex Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tomatillos, husked and quartered 1/3 cup (lightly packed) cilantro 5 tablespoons fresh lime juice 1 teaspoon chopped jalapeno 1 clove garlic, peeled 6 tablespoons vegetable oil 1/2 cup finely chopped green onions 2 1/2 cups chopped romaine lettuce 2 cups chopped green cabbage 3/4 cup chopped seeded tomato 3/4 cup chopped peeled jicama 3/4 cup fresh corn kernels 1 avocado, pitted, peeled, diced 1/4 cup feta cheese, crumbled corn tortilla chips, optional Puree first 5 ingredients in blender. Pour into
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT