Lunchbreak: prasino LaGrange chef Todd Feitl makes Asian-style seared tofu with corn and vegetable salad

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prasino LaGrange
93 S. LaGrange Road
LaGrange
(708) 469-7058
www.prasino.com

In celebration of Earth Hour 2015 - a global initiative to pause and think about climate change - prasino LaGrange will turn off its lights on Saturday, March 28 from 8:30 pm and 9:30 pm and serve a special Earth Hour menu by candlelight. In addition to prasino’s regular dinner menu, all evening guests can dine on the Earth Hour menu that will focus on raw foods that are served in their purest form.

 Asian-Style Seared Tofu with Corn and Vegetable Salad

Asian Dressing

Ingredients:
1 small bunch of cilantro
3 Tbs soy sauce
1 Tbs sesame oil
6 oz sriracha
6 oz fresh squeezed lime juice
1/4 cup sugar
2 1/2 cups canola or other vegetable oil

Directions:
Place all ingredients except the oil into a blender and blend on high until it is a smooth, homogenous liquid.  Slowly drizzle in the vegetable oil.

Salad

Ingredients:
4 cups roasted or grilled sweet corn kernels
1 red bell pepper, diced
1 zucchini, diced
4 green onions, thinly sliced
4 large basil leaves, finely chopped
6 oz tofu
salt and pepper to taste

Directions:
Prepare the corn by either roasting the kernels or grilling the corn whole and removing the kernels from the cob.  Small dice the red bell pepper and zucchini.  Thinly slice the green onions and the basil leaves. Combine all the vegetables and herbs together in a mixing bowl and dress with the above dressing.  Season with salt and pepper to taste.  Serve immediately.

*Optional if making ahead – The vegetables seep out a generous quantity of liquid when they sit in the dressing.  To freshen up the salad and enhance the flavor, drain the liquid from the salad and re-dress and re-season.

To prepare the dish, cut extra firm tofu blocks on an angle and then in half to create thin triangles.  Season lightly with salt and pepper.  Sear the tofu pieces in vegetable oil until they become lightly colored and partially crisp on the outside.  Flip and repeat on the second side.  Place a generous portion of the salad on a plate and shingle the seared tofu on top of it. Drizzle the dressing over the top and garnish with daikon radish sprouts or chopped cilantro.

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