I had the expensive and tasty good fortune to do my undergraduate and graduate work in New York. Six years of intensive artsy study were made endurable because of one of my favorite Greenwich Village eateries, Dojo's. Perhaps it was a harbinger that I would eventually live in Japan, for I would spend every other meal at this place, if possible. My favorite menu selection was the soy burger with carrot-ginger dressing and the plum wine, which I later determined sounds way better in Japanese (ume shu). I still drink my ume shu with regularity, but I have moved a bit beyond the soy burger addiction to more healthy interpretations, warm tofu salad with that essential carrot ginger dressing. You can take the girl out of the village, but you can't take the village out of the girl. Cheers to Dojo's!
1 small carrot
tbsp shaved ginger
2 cloves garlic
4 tbsp lemon juice
1 tbsp Ponzu (Japanese lemon vinegar) 2 tbsp soy sauce
2 tbsp olive oil
1/2 tsp agave syrup
salt and pepper to taste
400g/2cups firm silken tofu, cut into cubes 2 cups cremini mushrooms, sliced
1/2 onion sliced
This is the easiest dish to make - it takes no time:) Well, not literally... For the dressing, simply blend all ingredients together in blender til smooth. For the salad,place the tofu cubes and mushrooms in a heated non-stick pan and cook until brown (be sure to flip the cubes every minute or so to avoid them getting stuck to the pan or burning) The tofu will have a roasted look to them, like they've been on the grill. Cook for about 5 or so minutes on medium heat. Toss mixed greens, onion slices and tofu gently - remember not to break the cubes.
To the Table:
Then drizzle the carrot dressing on top. The tofu cools down quickly, so if you serve immediately, they should be warm. (BTW, this dish is great for bag lunches and parties...it tastes great at room temperature, but the tofu must be cooked or it looses its punch).
Serve with a warm baguette and plum wine.