There are just some times where a good salad is the best meal. It's not that I don't love a good burger or fried foods because believe me, I do. But a hearty salad can make my tum feel so good.
So as I sat with my block of tofu (yes, sit, we're friends) I was trying to figure out what I wanted to marinate the tofu in. I decided a good Asian-style marinade would be a good option. Fish sauce, soy sauce, pepper, a bit of honey, rice wine vinegar and grapeseed oil combined not only makes for a good marinade, but it doubles as the start to the salad dressing.
With the tofu I paired some creamy goat cheese, crispy apples, and crunchy cucumber. This is an excellent and light salad.
4 T fish sauce
4 T tamari (or soy sauce, but it isn't gluten free)
1/2 C rice wine vinegar
1/2 C grapeseed oil
1 T seasame oil
1 T pepper
1 T honey
1 T salt
1 block firm tofu, drained
1/2 C goat cheese
1 head red leaf lettuce
Drain the tofu. The longer you drain it, the better it will soak up the marinade.
Prepare the marinade.
Put the tofu in with the marinade.
Combine the marinade well with the tofu.
Once the tofu has marinated for at least an hour. Drain the marinade and combine with more rice wine vinegar and honey to taste. Prepare the salad and enjoy.