Spinach Salad with Warm Dressing and Tofu

Too good of a recipe not to share immediately (literally just had this for dinner):

For Christmas, Michael gave me a new recipe book: 'How to Cook Everything Vegetarian' by Mark Bittman (who is quickly becoming my culinary idol). I can't recommend this book enough. It's not so much a cookbook as it is one giant cooking lesson and motivational reminder as to why it's important to each home-cooked, health-conscious meals. Mark doesn't just provide epic dishes, he explains the hows and whys of a recipe. He also provides a number of alteration and add-in suggestions, encouraging the reader to make each recipe his or her own. Can you tell I'm in love? Anyway, here is the first of many fabulous recipes inspired by this lovely little cookbook:

Spinach Salad with Warm Dressing and Tofu

Salad:
spinach leaves
shelled edemame
grilled, baked, or browned tofu patties

Dressing:
3 TBS neutral oil
1 TBS peeled, minced ginger
1 TBS minced garlic
1/2 cup sliced scallions
a bit of grated carrot
1 TBS sugar
2-3 TBS rice wine vinegar
2 TBS water
1 TBS soy sauce
1 tsp sesame oil
lots of hot red pepper flakes
black pepper

Once oil is hot, cook ginger and garlic over medium-high heat for about one minute. Add scallion and carrot, cooking another minute. Stir in sugar, vinegar, and water. Turn down heat and stir until mixture becomes a little syrupy (a couple minutes). Stir in soy sauce, sesame oil, red pepper flakes, and black pepper. While dressing is still warm, toss with spinach and edamame. SErve salad with slices of tofu on top.

Delightful! :)


Hmmm as I write this I am also reminded of a great Vietnamese salad I learned how to make on my trip this summer. I'll post it soon when I don't have so much last minute grading to do. Love you all!