Courtesy of The Soyfoods Council
10Servings•30 Min.Prep Time•10 Min.Cook Time•4 Hr.Marinate Time•
原料：
Tofu Croutons
12 oz. firm water-packed tofu, drained, cut medium-dice
1/2 c. soy sauce
1-1/2 c. water
2 Tbsp. Ranch Dressing powdered seasoning mix
3/4 c. corn starch
vegetable oil for deep fat frying
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Raspberry Vinaigrette
1/2 c. raspberry vinegar
1/4 c. fresh raspberries
1/4 c. honey
1/2 c. soy oil
1/4 c. extra-virgin olive oil
1/2 c. fresh basil leaves, chiffonade
salt and black pepper, to taste
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Salad
6 c. freshly chopped greens, washed and dried
1/2 c. sliced radish
1 medium julienne-cut red onion
3 julienne-cut carrots
2 c. halved grape tomatoes
2 c. shelled edamame, blanched
说明：
- For croutons: In a medium bowl, add soy sauce, water and Ranch Dressing powder, mix together. Add tofu, marinate 4 hr.; remove from marinade, allow to drain. In a medium mixing bowl add corn starch, add tofu, toss lightly. Deep-fry at 350°F in oil until golden-brown. Remove from oil, drain.
- For dressing: In a blender, add vinegar, raspberries and honey. Purée. Slowly add oils to emulsify. In a small bowl, add dressing. Whisk in basil, salt and black pepper.
- For salad: In a large bowl, add salad ingredients, toss lightly. Divide evenly on salad plates. Sprinkle with tofu crouton and serve with raspberry vinaigrette.
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