Recipes
Photo by Emily Sterne Photography
Tamari-Marinated Tofu-Cucumber Salad
Serves 4
Ingredients
3 tablespoons Wanjashan organic wheat-free tamari
2 tablespoon naturally brewed rice vinegar
1 heaping teaspoon minced chile (jalapeno or Serrano)
4 tablespoons extra virgin olive oil
1 red onion, halved, sliced into long pieces
1 block firm tofu, cut into 1/2-inch slices width wise
1 English cucumber, mandoline thin slices
Kosher salt and freshly ground black pepper to taste
Directions
In a bowl, whisk together the tamari, naturally brewed rice vinegar, chile and extra virgin olive oil. Season. In a dish, spread out the onion and place tofu on top. Cover with vinaigrette and marinate in fridge for 1 hour. Remove tofu slices and transfer to a platter. Toss in cucumbers with the marinated onions. Place on top of tofu and serve.
Pairing notes
Faustino Rosado 100% Tempranillo. Refreshing, reminiscent of red berry fruit and clean, well-defined finish.
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