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Furikake Tofu with Miso Vinaigrette Warm Spinach Salad with Sirloin Steak

BROADCAST DATE: 04/04/04


Furikake Tofu with Miso Vinaigrette
From the Kitchen of: North Shore Grinds

1 tray firm tofu
furikake
egg whites

Cut tofu into 2" x 2" square pieces. Place tofu on a piece of paper towel and lay another piece on top for about 15 minutes to absorb the extra water. Dip tofu in egg white and coat with furikake. Fry until lightly colored.

Dressing
1/2 c. teri sauce, thickened
1/4 c. rice vinegar
2 tsp. miso
1 Tbs. pickled ginger
1 tsp. sesame oil
1 tsp. onion chives and green onions
1/2 c. oil

Blend everything together except oil. After dressing has been mixed well, add oil slowly. Pour over tofu or use as a dipping sauce.

Warm Spinach Salad with Sirloin Steak
From the Kitchen of: North Shore Grinds
8 oz. spinach
4 oz. sirloin steak
1 Tbs. dijon mustard
1 Tbs. balsamic vinegar
1/4 onion, sliced
2 cloves garlic, slivered
1 Tbs. shiitake mushroom, sliced
1/2 Hauula tomato, diced
salt & pepper, to taste

Season steak with salt & pepper. Cook in sauté pan until preferred doneness. Take steak out of pan. Using the same pan, add olive oil, onions, garlic and mushrooms. Sauté for about a minute then add mustard, vinegar and tomatoes. Stir till blended. Add spinach. Toss quickly and plate. Top with sliced steak.