April 30, 2010
“Got Kind on the Mind”- Sweet and Tangy Daikon and Cucumber Salad with Seared Tofu I’ve been searching high and low for Alicia Silverstone’s book, “The Kind Diet.”  I have been to numerous bookstores and searched libraries and came up with nothing!  Thankfully, a friend of mine was kind enough to lend me the book and since then, I haven’t been able to put it down. There are so many great ideas and recipes in this book that have really inspired me to change a few things in my diet.  Many of the recipes use a bunch of ingredients I’ve never worked with before.  This week I started experimenting.  I went to the Santa Monica Farmer’s Market on Wednesday and loaded up on fresh veggies that I had read about in the book.  I created this recipe last night on the fly.  I hope you enjoy! What You Need (Yield: 2 Servings): 3/4 Cup Thinly Sliced Daikon (peel the daikon and slice with mandolin) 3/4 Cup Thinly Sliced Cucumber 1/2 Cup Rice Vinegar 1 1/2 Tbsp. Brown Rice Syrup 1 1/2 Tbsp. Low-Sodium Soy Sauce 1 Tbsp. Toasted Sesame Seeds 1 Tbsp. Finely Chopped Scallions 1/2 Brick of Extra-Firm Tofu (drained and cut into batonnet cuts) 1. Combine the rice vinegar, soy sauce and brown rice syrup in a medium sized storage container or bowl.  Mix well and taste.  Add more brown rice syrup to sweeten.  2. Next, toss in the cucumber, daikon, scallions and sesame seeds.  Carefully mix the ingredients together.  Make sure the liquid is just covering the veggies.  Place the lid on the container or cover the bowl with plastic wrap and set it in the fridge.  Allow the salad to marinate for at least an hour. 3. Meanwhile, heat a small skillet on medium-high heat.  Grease with PAM or Olive Oil.  Toss the tofu into the skillet and allow to sear on all sides.  To add a little flavor, drizzle a little of the liquid from the salad into the skillet.  After the tofu has seared on all sides.  Remove from pan and allow to cool. 4. To serve: place 1-2 tofu “sticks” on the place.  Place the daikon and cucumber salad on top of the tofu.  Sprinkle with extra sesame seeds and scallions.  Serve chilled.

“Got Kind on the Mind”- Sweet and Tangy Daikon and Cucumber Salad with Seared Tofu

I’ve been searching high and low for Alicia Silverstone’s book, “The Kind Diet.”  I have been to numerous bookstores and searched libraries and came up with nothing!  Thankfully, a friend of mine was kind enough to lend me the book and since then, I haven’t been able to put it down.

There are so many great ideas and recipes in this book that have really inspired me to change a few things in my diet.  Many of the recipes use a bunch of ingredients I’ve never worked with before.  This week I started experimenting.  I went to the Santa Monica Farmer’s Market on Wednesday and loaded up on fresh veggies that I had read about in the book.  I created this recipe last night on the fly.  I hope you enjoy!

What You Need (Yield: 2 Servings):

3/4 Cup Thinly Sliced Daikon (peel the daikon and slice with mandolin)

3/4 Cup Thinly Sliced Cucumber

1/2 Cup Rice Vinegar

1 1/2 Tbsp. Brown Rice Syrup

1 1/2 Tbsp. Low-Sodium Soy Sauce

1 Tbsp. Toasted Sesame Seeds

1 Tbsp. Finely Chopped Scallions

1/2 Brick of Extra-Firm Tofu (drained and cut into batonnet cuts)

1. Combine the rice vinegar, soy sauce and brown rice syrup in a medium sized storage container or bowl.  Mix well and taste.  Add more brown rice syrup to sweeten. 

2. Next, toss in the cucumber, daikon, scallions and sesame seeds.  Carefully mix the ingredients together.  Make sure the liquid is just covering the veggies.  Place the lid on the container or cover the bowl with plastic wrap and set it in the fridge.  Allow the salad to marinate for at least an hour.

3. Meanwhile, heat a small skillet on medium-high heat.  Grease with PAM or Olive Oil.  Toss the tofu into the skillet and allow to sear on all sides.  To add a little flavor, drizzle a little of the liquid from the salad into the skillet.  After the tofu has seared on all sides.  Remove from pan and allow to cool.

4. To serve: place 1-2 tofu “sticks” on the place.  Place the daikon and cucumber salad on top of the tofu.  Sprinkle with extra sesame seeds and scallions.  Serve chilled.



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