HERBY WINTER MELON MOMEN TOFU SALAD (V)
herby winter melon momen tofu salad (v)
vegan | GLUTEN FREE |plant protein
YIELD: 3-4 servings
PREP TIME: 15 mins
SOAKING TIME: 55 mins or up to overnight
Ingredient / Recipe notes:
- Winter melon is usually applied in Chinese cooking, mainly in soup, occasionally braised but is a great summer squash that relieves heat, it’s very cooling and thirst-quenching, a diuretic.
- Momen tofu has a more voluminous texture than common tofu types. After freezing, it becomes a sponge and takes on marinate flavours well.
- Herbs not only adds depth in fresh flavours, but also depth in nutrient density. Any leafy herbs found in the house would work in this recipe.
- Optional to top with Homemade Szechuan chili oil for a nice kick
INGREDIENTS
8oz momen (木棉) tofu, organic if possible
200g winter melon, sliced into thin strips
1/4 cup parsley leaves
1/4 cup cilantro leaves
2 sprigs spring onions, cut on the bias
Himalayan pink salt, to taste
black pepper, to taste
Homemade Szechuan chili oil, optional
MARINADE
70ml kombu dashi (1 pc kombu/kelp)
3 Tbsp organic brown rice vinegar
3 tsp toasted sesame oil
1 tsp tamari (or organic soy)
4 tsp organic maple syrup
1 tsp pink Himalayan salt (or unrefined sea salt)
1/2 tsp pink Szechuan peppercorn powder
1/8 tsp ground white pepper
DIRECTIONS
Make kombu dashi: Soak a piece of kombu in 4 cups of filtered water overnight, or simmer for a minimum of 30mins.
Freeze momen tofu, then defrost in the fridge, and gently press out moisture between your hands. Wrap in a clean cloth os paper towels and continue pressing by putting something heavier on top. Don’t crush or break the tofu though.
Cut winter melon into thin slices, then remove rind and seed (if any).
Combine all of the marinade ingredients and whisk well. Add winter melon to marinate for 15 minutes then remove and set aside, but keep the marinade for tofu.
Unwrap and cut tofu into small rectangular pieces and add to the marinade, for 10-15 minutes, flipping halfway to ensure full absorption.
Prepare herbs, rinse and dry, pull off leaves, cut spring onions on the biase. Choose the best shape for the herbs you choose to use. Set aside.
Set aside the marinated tofu on a stainless steel tray. Reserve the marinate after draining any tofu or winter melon residue.
Carefully torch the top side of tofu until blackend, or to liking, for added smokey flavours.
For assembly, add tofu, winter melon ribbons, spoon over some marinade liquid. Garnish with a generous amount of fresh herbs, and some Homemade Szechuan chili oil.
Enjoy!
