2/12/2021

A Pink Chicory Salad with Citrus, Crispy Tofu, & Mushrooms

I finally found inspiration to use the beautiful pink chicory I got from Flying Coyote Farm his weekend at the Hollywood Farmer's Market in Portland. I knew I wanted it to be some sort of special salad, so I combined it with a juicy orange, crisped up some tofu and fresh mushrooms, made a garlic sesame orange dressing. It was sweet and umami and a little bitter from the pink chicory and so comforting for a winter lunch. Hope you make something special for yourself this Valentine’s weekend.

A Pink Chicory Salad with Citrus, Crispy Tofu, & Mushrooms

Ingredients

1 head of pink chicory (or other chicory of course!)

1 orange

1 carrot

1/2 block firm tofu

1 cup trumpet mushrooms

1 tsp sesame oil

1 tbsp soy sauce

1 tsp brown sugar

1 tsp sriracha

1 tbsp olive oil

2 cloves garlic

Kosher salt & black pepper

Directions

In a wide non-stick pan, crumble tofu and cook on medium heat with a small drizzle of oil. Cook till water evaporates and tofu starts to brown, then add in torn mushroom pieces till those soften and start to brown. Add a pinch of kosher salt for seasoning and to help draw the water out. Meanwhile mix together sesame oil, soy sauce, brown sugar, and sriracha. Turn off the heat, and immediately add the sauce and stir. The residual heat should make the sauce sizzle and reduce and cling to the tofu and mushroom.

Tear off leaves of chicory and give it a rough chop into bite sized pieces, then wash and dry in a salad spinner. Add chicory to a bowl and add carrot by using a peeler, shaving pieces into the bowl. Slice orange in half and save one half for the dressing. Slice the remaining half into wedges, then placing the peel side on your cutting board, cut the flesh out to make a half moon shaped segment. Place segments on top of the salad. Top with mushrooms and tofu mixture.

To make the dressing, squeeze half of an orange into the bowl you used for the soy sauce mixture, then add sesame oil, olive oil, finely minced garlic, and a pinch of salt and few cracks of pepper. Top your salad with dressing and toss. Enjoy!!!