Yes fresh tofu in water, extra firm in particular I think is best. You may have some leftover depending on how much dressing you prefer on your salad. For one thing, it can ruin the coating, for another it can release toxic fumes: It really made it so delicious. Is there any way to avoid this? Thank you so much for posting this! Leave a Reply Cancel reply Your email address will not be published.
Asian Salad with Sesame Ginger Vinaigrette
While the chicken cooks, prepare the rest of the meal. Top Review by Mandy S. Prep 9 m Cook 1 m Ready In 10 m In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Now I can make it at home. Though magical, this sauce will thicken as it cools. The whoop comes from all directions — not just ginger but also garlic, seasoned rice vinegar, red pepper flakes, and Chinese mustard…the stuff I like to dip egg rolls in to turn them into crunchy fire balls. I changed this dressing to give it more of an authentic Asian style flavor by substituting sesame oil for the olive oil and it ended up tasting GREAT!!
Pulled Pork with Ginger Sauce | Taste of Home
Thanks so much for stopping by to let me know: I would double the recipe next time, as it didn't seem to make much. When it comes to heat, so I halved the ginger and added a small can of tomato sauce. Reviews Log in to rate. What an interesting recipe! Mistakenly, chose the recipe again, again following every step, and the result was worse than the first time.
All reasonable efforts have been taken to ensure the accuracy of material contained on this website. This salad dressing tastes remarkably fresh, creamy and light. Recipe keeps well in the refrigerator, covered, for 1 to 2 weeks. Here it's paired with chopped peanuts, cilantro, sriracha sauce, and peanut sauce. Use as a dipping suace for Ginger Chicken or any Asian dish. Make small meatballs using 2 tablespoons of mixture, and place on the lined tray. Please let me know how it turned out for you!