I love traveling but sometimes, when I get back, all I want is salad. I was in Miami for work last week and when I got back yesterday all I wanted was a salad. So we made some brook trout with this Make-Ahead Radish Fattoush Salad. And then I also had a salad for lunch. Tonight for dinner I wanted something relatively light, but flavorful. I also wanted something that didn't remind me of all of the buffet meals (some of them were pretty decent, but most were pretty blah) I had all last week. This dish was basically the antithesis of the random meats, pastas, sandwiches and salads I had last week. The best part of each meal was the desserts so I had more than my share. Strangely enough, one of the best meals I had last week was the shrimp po' boy that I had at the Fort Lauderdale airport. How random is that? Granted, it had coconut shrimp in it - and who doesn't love coconut shrimp? Given the number of desserts I ate and the shrimp po' boy, it's no wonder I feel like I gained 5 lbs while in Florida.
This post has been weeks in coming. I keep planning to make more Chinese meals for my very very belated Chinese New Year meals. I'm 3 months late at this point, so I guess another few weeks won't make much of a difference. I really am going to try to finish all of the posts up by the end of May. I actually had another tofu recipe picked out for Chinese New Year but I decided in the end to make this dish because it looked easier (and healthier). Everything in the dish worked together in a really interesting way. I loved how soaking the celery, cilantro and scallions in an ice bath made them crisp and refreshing. The sauce was really savory - nutty, spicy and funky. It wasn't my favorite sauce, but it was one of the more interesting Chinese sauces we have made recently. One thing I might recommend is another cooking/heating method for the tofu itself. Microwaving it made it release tofu water which diluted the sauce. So I would either microwave it in another bowl and then transfer it (minus the water) into the serving bowl. Or I would try steaming it. Steamed soft tofu ends up with a better silkier and more custard-like texture to it.
Recipe after the jump!