Smoked Tofu Salad with Apples

Smoked Tofu Salad with Apples and Chinese Vinaigrette
from your friends at Snappy Salads

As needed Chinese Vinaigrette
2 C. Bean sprouts
1 coil Bean thread noodles (saifun), cut with scissors in to 4 pieces (prepared to package instructions)
1 ea. Apple, quartered, cored, cut into matchstick-size strips
1 ea. Cucumber, peeled, quartered lengthwise, seeded, matchstick-size strips
As needed Tofu, sliced
As needed Peanut Sauce
1 Tbl. Green onions, chopped
1Tbl. Chopped crystallized ginger
1 Tbl. Sesame seeds

Pour 1/4 cup Chinese Vinaigrette into each of 4 shallow bowls. Top with sprouts, noodles, apple, cucumber, tofu, Peanut Sauce, green onions, and ginger. Garnish with sesame seeds.

Chinese Vinaigrette

Ingredients
2 C. Soy sauce, low sodium
1 C. Sugar
1 C. Black Chinese vinegar or balsamic vinegar
1 C. Unseasoned rice vinegar
1 C. Chinese rice wine or dry Sherry

2 C. Cilantro leaves, packed
1 ea. Cinnamon stick, broken into pieces
1 Tbl. Coriander seeds
1 Tbl. Red Thai chile pepper or red jalapeño pepper, cut lengthwise

Procedure
Put cilantro, cinnamon, coriander, and chile in cheese cloth and tie (similar to tea bags). Hold for later.

Bring first 5 ingredients almost to a boil in medium saucepan over medium heat, stirring until sugar dissolves.

Dunk spice bag in liquid. Remove from heat; allow liquid to steep for 45 minutes. Remove bag and refrigerate. Allow liquid to return to room temperature before using.

Yield: approximately 6 Cups
Shelf life - 5 days

Smoked Tofu

Drain liquid from package. Put tofu on flat surface between three or four paper towels. Place flat, heavy object squarely on top of tofu to gently and slowly squeeze remaining liquid from tofu block (about 30 minutes). Remove towels.

Using a metal pan as the base, place wood chips (applewood, mesquite, etc.) on the bottom. Place wire rack on top with tofu on top of that. Cover entire thing with foil or doomed lid. Turn to medium heat and allow to smoke for 10 minutes. Remove lid, turn over tofu and repeat smoking process.

Remove from heat and refrigerate. Slice as needed.

Peanut Sauce

Ingredients
2 Tbl. Sesame oil
1 1/3 Tbl. Balsamic vinegar
1 Tbls. Worcestershire sauce
1 Tbls. Rice vinegar
1 Tbls. Soy sauce, low sodium
2 Tsp. Sugar
1 Tsp. Sriracha, or other chili sause
6 Tbl. Peanut butter

Procedure
Whisk all ingredients in a bowl.

Yield: approximately ¾ Cup.
Shelf life - 5 days