Melissa's Corporate Chefs
Bean Sprouts and Lotus Root with Tofu
Bean Sprouts and Lotus Root with Tofu
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
Asian
Servings
4 servings
Prep Time
2 hours 45 minutes
Cook Time
15 minutes
A refreshing Asian appetizer featuring crisp bean sprouts, crunchy lotus root, and crispy fried tofu tossed in a tangy sesame-soy dressing. Light, flavorful, and perfect for a healthy start to any meal.
Ingredients
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⅓ cup corn oil
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3 tablespoons sesame oil
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3 tablespoons soy sauce
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3 tablespoons rice vinegar
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1 tablespoon distilled white vinegar
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¼ pound Chinese Long Bean
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¼ cup cilantro, lightly packed
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1 tablespoon ginger root, finely shredded
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16 ounces organic tofu (use extra firm tofu)
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1½ cup vegetable oil
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¼ pound Lotus Root
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4 Organic Leaf Lettuce or Red Leaf Lettuce
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8 sprigs cilantro, cut crosswise into 1 inch wide slices
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1 small Fresno Pepper, minced, optional
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8 radishes, stemmed, seeded and slivered
Directions
Combine corn oil, sesame oil, soy sauce, and vinegars in a small jar with a tight fitting lid. Shake well to blend and set aside.
Cut the long beans into 1 inch pieces. Bring a small saucepan of water to a boil. Add the beans and boil 2 minutes. Drain and rinse immediately with cold water. Drain and cool.
Combine the beans, bean sprouts, cilantro leaves, and ginger in a large bowl. Shake the jar of dressing, then add ⅓ cup of dressing to the vegetables and toss lightly to mix. Cover and refrigerate 1 - 2 hours.
Drain the tofu and pat dry. Cut into ¾ - 1 inch thick slices.
Heat the vegetable oil in a wok to 360°F or until a 1 inch bread cube turn golden brown in 60 seconds. Carefully lower the tofu slices into the oil and fry until lightly browned on each side, about 8 minutes total, turning once. Fry in batches if necessary to avoid overcrowding, which lowers the temperature of the oil. Drain on paper towels and cool. Cut into ½ inch thick slices.
Peel the lotus root with a potato peeler and cut into very thin slices, approximately 16.
For each serving, place ¼ of the lettuce on the lower half of a large plate. Fan ¼ of the tofu slices on the lettuce. Arrange the cilantro sprigs on either side.
Drain the vegetable mixture, and add the chile just before serving (optional). Spoon ¼ of the vegetables above the lettuce. Surround with 4 lotus root slices and ¼ of the radish slices.
Spoon some of the remaining dressing over each salad.
Filed in:
Appetizer,
Bean Sprouts and Lotus Root with Tofu,
Chinese Long Bean,
Cilantro,
Fresno Pepper,
Ginger,
Ginger Root,
Leaf Lettuce,
Lotus Root,
Organic Leaf Lettuce,
Organic Tofu,
Radish,
Red Fresno Peppers,
Red Leaf Lettuce,
Rice Vinegar,
Tofu
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