Annie came over yesterday to have some tea and work on our scarf knitalong, so I fixed us one of our favorite salads. I would usually wait till further into summer, as it's really dependent on good tomatoes, but Whole Foods had had some ripe looking tomatoes on sale and I thought I'd risk it. They turned out to not be quite up to snuff, but they were okay. I should have known: there never are really good tomatoes in Seattle till at least August. Anyway, for the benefit of my followers to the south, here's the recipe:
Tomato Tofu Salad
the amounts given are approximations; use however much you feel like using
tomatoes, two medium, halved vertically then thinly sliced
tofu, 6oz, cut into ~1cm cubes
pepper
2 or 3 green onions, thinly sliced
2t each soy sauce and sesame oil
Arrange the tomato slices on a platter, then scatter the tofu cubes over them. Grind pepper of it all, then whisk the soy sauce and sesame oil together and carefully drizzle so the at least a little gets on each piece. Artfully strew the green onions, then serve.
Below is pictured the scarf Annie and I were knitting. I finished mine last night, and she just started hers yesterday, but we did work on them together for an hour or so.
2 comments:
The tomatoes were certainly okay, and the salad itself was beautiful as well as tasty.
I'm jealous that you finished your little scarf! Mine is about 1.5 inches long.
Impressive knitting.
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