Tasty Tofu Tempura Salad With Strawberries and Asian Peaches

Name: Tasty Tofu Tempura Salad With Strawberries and Asian Peaches
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4 salads, 4 serving(s)
Ingredients: 4 ounces extra fine tofu (drained, cut into 1/2 inch cubes); 4 ounces soy sauce (preferably citrus soy sauce called Yuzu, check the Asian foods aisle); 2 ounces cornstarch (seasoned with a pinch of Cayenne Pepper and Salt); 1 cup oil (for frying); 2 ounces reduced white balsamic vinegar; 6 ounces spinach (Arugala or Spring Mix is good too); 3 ounces strawberries; 2 ounces Asian pears (check the Asian aisle at your local supermarket); 1 ounce fennel bulb (shaved or cut into small dice); 1 tablespoon pumpkin seeds (toasted Mexican pumpkin seeds)

Submitted by Chef Beorn Hockenhu

"Vegans, Celebrate! Hear's a dish with more that just salad greens! At my restaurant, DrinkTaspaBar in Pomona, CA one or our most popular (yet simple) salads is a Tofu Tempura Salad featuring ponzu-marinated extra firm tofu, stawberries, Asian pears, shaved fennel, and toasted pepitos over spicy arugala and baby greens then drizzled with a white balsamic reduction. Tip: If you can't find Asian Pears, use Fuji Apples. Remove the core and julienne into a match stick slaw. To Make white balsamic reduction, take a sauce pan, add a tablespoon of EVOO and cook one tablespoon of minced onions, 1/8 teaspoon of minced garlic and cook until the onions are translucent. Add one quart of white balsamic vinegar. Allow to simmer (almost boiling) until reduced by half. Allow to cool. For cheese lovers: Add shaved Pecorino or aged Parmesan."

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Ready In:: 13mins
Ingredients:: 10
Yields:: 4 salads
Serves:: 4

ingredients

4 ounces extra fine tofu (drained, cut into 1/2 inch cubes)
4 ounces soy sauce (preferably citrus soy sauce called Yuzu, check the Asian foods aisle)
2 ounces cornstarch (seasoned with a pinch of Cayenne Pepper and Salt)
1 cup oil (for frying)
2 ounces reduced white balsamic vinegar
6 ounces spinach (Arugala or Spring Mix is good too)
3 ounces strawberries
2 ounces Asian pears (check the Asian aisle at your local supermarket)
1 ounce fennel bulb (shaved or cut into small dice)
1 tablespoon pumpkin seeds (toasted Mexican pumpkin seeds)

directions

Toss the tempura cubes into the seasoned cornstarch.
Fry in a shallow pan until light golden. This will not take long. Remove with slotted spoon and drain on paper towels.
Drizzle a mixing bowl with the white balsamic reduction.(You'll get more even mixing without over doing it).
Add remaining ingredients except for the pepitos.
Toss in the tofu.
Separate salad between four plates.
Garnish each plate with the pepitos.

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RECIPE SUBMITTED BY

Chef Beorn Hockenhu

9 Recipes

Everyone knows me as "Chef Beorn". I've been cooking professionally since 1994; I attended Le Cordon Bleu at the California School of Culinary Arts in Pasadena. It's great working as a chef because I enjoy making my living "playing" with food. Favorite Dish (this month): Won Tons stuffed with Curry Turkey, Serrano Peppers, Feta Cheese and Cranberry. Pet Peeves: Restaurants who aren't passionate about food and good service. You'll find me teaching culinary arts at Don Lugo High in Chino, Ca or catering special events throughout Southern Cal with I enjoying food and the wonderful atmosphere it creates when combined with great friends. I hope to cook for you soon! Contact me at www.MySpace.com/ChefBeorn or 909.236.COOK

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