Wednesday, March 3, 2010

Radicchio with Spicy Peanut Dressing and Baked Tofu

On another blog, I found this video link about the kale salad with spicy peanut dressing served by Cafe M.. It looked like a versatile, tasty dressing and dipping sauce. I made some changes to the original recipe (like adding Sriracha sauce for more heat and red miso for more depth), and it tastes fantastic.

Spicy Peanut Dressing:
1 TB chopped garlic
1 TB minced fresh ginger
3 TB mirin
2 TB agave nectar
1/2 cup low-sodium soy sauce
1 TB chili powder
1 TB Sriracha sauce
1/2 small jar of chunky peanut butter (I like JIF)
1 TB red miso (potentially low-salt)
1 cup water

Place all ingredients in a blender, and blend until smooth. Fill into a mason jar, and store in the fridge.

1 small head radicchio, cut into stripes
1/3 cup garlic lupine beans
1 slice home-made or store-bought baked tofu

Cut the radicchio into stripes, and serve with lupine beans and baked tofu. Drizzle with spicy peanut sauce.

1 comment:

  1. I just tried making you peanut dressing, it sooooo good! OMG. It is one of those perfect combination dressings with a little bit of salt a little bit of sweet and a little bit of sour. Good job. I just started an online cooking show, please check it out!