<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>11760</id>
  <title>Chilled Tofu Salad with Miso-Ginger Vinaigrette</title>
  <total_time>10 mins</total_time>
  <active_time>5 mins</active_time>
  <serves>4 to 6 servings</serves>
  <published_at>Tue Sep 08 10:48:00 -0700 2009</published_at>
  <updated_at>Tue Sep 08 12:51:12 -0700 2009</updated_at>
  <difficulty>Easy</difficulty>
  <cuisine>Asian</cuisine>
  <type>CHOW</type>
  <link>http://www.chow.com/recipes/11760</link>
  <pubDate>Tue, 08 Sep 2009 19:51:12 GMT</pubDate>
  <short_description>Tofu stars in this Asian-inspired salad</short_description>
  <long_description>Crunchy cucumber, tender butter lettuce, and chilled cubes of tofu star in this Asian-inspired salad.</long_description>
  <introduction>
    <![CDATA[<p>This chilled tofu salad, brimming with crunchy cucumbers and green beans and tossed in a tangy <a href="/recipes/11762">Miso-Ginger Vinaigrette</a>, is a gratifying, filling, healthy meal.</p>


	<p>This recipe was featured as part of our <a href="/stories/11043">Make Your Own Tofu</a> project.</p>]]>
  </introduction>
  <instructions>
    <![CDATA[<ol>
	<li>Using a vegetable peeler, peel carrot into strips and set aside. </li>
		<li>Bring a small saucepan of heavily salted water to a boil. Add green beans and cook for 2 to 3 minutes. Drain and transfer to a bowl of ice water. When beans are chilled, drain again and pat dry. </li>
		<li>In a large bowl, place carrots, beans, tofu, scallions, cucumber, and lettuce. Add vinaigrette and toss until vegetables are well coated. Sprinkle peanuts over salad and serve immediately.</li>
	</ol>


	<p><strong>Beverage pairing:</strong> <a href="http://www.vinquire.com/wines/search/buy/?search_text=Lucien+Albrecht+Pinot+Gris+Cuv%C3%A9e+Romanus&amp;#38;myrets">Lucien Albrecht Pinot Gris Cuvée Romanus</a>, Alsace, France. Tofu, because of its soft texture, is good to pair with a wine of opposite character, namely something sharp with a bit of structure. Pinot Gris from Alsace is a good choice, and also adds pretty pear, apple, and herbal notes that should merge nicely with the miso.</p>]]>
  </instructions>
  <img>http://www.chow.com/assets/2008/04/salad290.jpg</img>
  <author>Kate Ramos</author>
  <category>
    <id>49</id>
    <name>Soup/Salad/Sandwich</name>
  </category>
  <ingredients>
    <ingredient>
      <ingredient_id>119</ingredient_id>
      <description>
        <![CDATA[<p>1 medium <strong>carrot</strong>, peeled</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>99</ingredient_id>
      <description>
        <![CDATA[<p>6 ounces <strong>green beans</strong>, trimmed and cut into 2-inch-long pieces (about 1 1/2 cups)</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>10 ounces firm tofu, cut into 1/2-inch cubes</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>54</ingredient_id>
      <description>
        <![CDATA[<p>2 medium <strong>scallions</strong>, thinly sliced on the bias</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>65</ingredient_id>
      <description>
        <![CDATA[<p>1 medium <strong>English cucumber</strong>, cut in half lengthwise, seeded, and thinly sliced</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>83</ingredient_id>
      <description>
        <![CDATA[<p>1 small head <strong>butter lettuce</strong>, washed, dried, and torn into bite-size pieces (about 5 cups)</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p><a href="/recipes/11762">Miso-Ginger Vinaigrette</a></p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>1/4 cup roasted, salted peanuts, coarsely chopped</p>]]>
      </description>
    </ingredient>
  </ingredients>
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