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Saturday, August 13, 2016

Tofu Salad with Korean Gochujang Sauce

GLUTEN-FREE  |  DAIRY-FREE  |  VEGETARIAN


Tofu can be bland but this flavorful sauce really dresses it up. It features gochujang, a Korean fermented chili paste. You could drizzle this sauce over almost anything or serve it as a flavorful condiment at your next barbecue. I garnished this dish with raw hemp hearts but sesame seeds would be more traditional to Korean cuisine.

Soy foods like tofu are a healthy choice whether you eat meat or not. While soy has been portrayed as harmful, research studies show that it decreases the risk of developing hormone-related cancers and, in breast cancer survivors, it can reduce the risk of recurrence and death. In the United States, 93 percent of soybeans are genetically modified, so always buy tofu and other soy foods that are organic.


Ingredients:
  • 1 block organic sprouted extra firm tofu (15.5 oz)
  • 1 tablespoon gochujang paste
  • 1 tablespoon tamari
  • 1 tablespoon honey
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon cold-pressed sesame oil (not toasted)
  • 1 clove garlic, grated
  • 1 tablespoon coconut oil
  • Lettuce leaves to serve
  • Raw hemp hearts to garnish

Directions:
  1. Drain the tofu by placing it in a shallow dish with a plate on top. Put a weight (like a book or large can of tomatoes) on top of the plate and set aside for 15 minutes or more.
  2. Once the tofu has released a significant amount of water, cut it into slices about 1 centimeter thick. Sauté the tofu slices in coconut oil until browned on both sides.
  3. While the tofu cooks, make the sauce by stirring together the gochujang, tamari, honey, vinegar, sesame oil, and garlic. Taste for seasoning and make any necessary adjustments.
  4. Arrange the lettuce on a serving platter. Top with the tofu and drizzle the sauce over the top. Garnish with hemp hearts. Serve immediately with any additional sauce on the side.

References

Shu XO, Zheng Y, Cai H, Gu K, Chen Z, Zheng W, and Lu W. Soy Food Intake and Breast Cancer Survival. Journal of the American Medical Association. 2009;302(22):2437-2443.

USDA (United States Department of Agriculture). Genetically Engineered Crops in the United States. [Web page]. USDA website. http://www.ers.usda.gov/media/1282246/err162.pdf. Accessed July 12, 2016.

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