I just spent 4 days in Kansas City on a BBQ trip. Great trip, one that 4 years ago I would have talked about for weeks, but for me and my gastroparesis... rough. 4 days of meat 2x a day. Meat that tasted great but made me very sick, oh well. We went to Arthur Bryants, Oklahoma Joes, Gates and Jack Stack.
So back home and back to veggies. I have been waiting for them. The best I could do in KC was baked beans, which I think are absolutely the best. I dont know what they do in KC but their baked beans, especially at Gates and Zarda, but they are unbelievable. My first meal back is from the Moosewood Restaurant's Low-Fat Favorites. It has a crisp taste. However, next time I would press the tofu first so it was less watery. I wanted some spinach also so I made my favorite korean spinach for the bottom.
Asian Tofu Salad
Adapted from Moosewood Restaurant's Low-Fat Favorites
2 cakes of tofu
1/2 cup of diced red bell peppers
1/2 cup of diced scallions
4 minced garlic cloves
4 teaspoons of grated fresh ginger root
1 teaspoon chili paste
4 tablespoons of soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
Put the tofu on a plate that is lined with paper towels. Place some paper towels on top of the tofu and then another plate. If it is balanced, you can place a bowl or something heavier on top. Let sit for 1/2 hour. While letting the tofu sit, create the dressing. Combine all the items in the dressing and whisk it together.
Crumble the tofu into a bowl using your fingers or a fork. Combine with green onions, red bell paper, and the dressing. Serve at warm temperature or cold.
1 pound of baby leaf spinach
2 tablespoons of soy sauce
1 tablespoon of sesame oil
2 cloves of garlic, minced
2 teaspoons of sugar
Blanch the spinach in a pot or in microwave. Rince spinach in cold water and squeeze to remove water. Mix together soy sauce, sesame oil, garlic and sugar and mix into spinach.