Zagats

Sacramento Bee

A raw macerated kale salad, balanced with nutty sesame, salty hijiki and some ginger zing.

¼ cup toasted sesame oil
2-inch piece fresh ginger, peeled thinly julienned
2 Tablespoons liquid amino

½ cup dried hijiki, soaked in water 10 minutes, drained
1 bunch Lacinato kale, trimmed, veins removed, shredded
½ small red lettuce, shredded
1 small carrot, shredded
3 Tablespoons white sesame seeds, toasted
3 oz yuba, cut into thin strips

1. In a sauce pan over medium heat, place sesame oil and ginger and bring to a sizzle.  Remove ginger and oil and place in a small bowl.  Whisk in liquid amino.
2. Using the same pan, toss in drained hijiki and cook for one minute.  Cool.
3. In a large bowl, toss finely shredded kale, cabbage and carrots with cooled hijiki, yuba strips and sauce mixture.
4. Just before serving, toss in sesame seeds.  Serve at room temperature.

Serves: 4
Credits: Flavor Explosions

1 oz agar agar strips, soaked in water overnight, drained
2 packets Hodo Braised tofu, cut into small julienne
1 English cucumber, seeded, cut into small juliennes

Vinaigrette:
1/4 cup OJ Concentrate
1 cup EVOO
1/2 cup dark sesame oil
1/2 cup rice wine vinegar
1/4 cup nigella seeds
3 Tablespoons Sri Racha
2 Tablespoon salt
1 Tablespoon ground black pepper

Whisk together dressing ingredients. Toss agar, cucumber and tofu strips with dressing.

Serves: 4

Credits: Flavor Explosions

Hodo Soy Firm Tofu is the foundation for this refreshing, oil-free and sugar-free Thai laab salad.  Tangy, zesty with a hint of a spicy kick – we use a cornocopia of Asian aromatic herbs, lemon grass, kaffir and Thai bird eye chili and is balanced by the sweetness of Kent mangoes and a touch of smoky roasted glutinous brown rice.

Dressing:
1/4 cup lime juice
1 Tablespoon tamari
1 teaspoon kosher salt
2 -12 oz lb firm tofu, drained, crumbled
1 cup ripe mangoes

Herbs:
1/4 cup lemon grass, white part only, finely minced
3 kaffir lime leaves, chiffonade
2 Tablespoons lime zest
2 Thai chilies, deseeded and chopped finely
1 Fresno chili, deseeded and chopped finely
2 cups cilantro, stems included, chopped
1 cup mint leaves, chiffonade
¼ cup bunch rau ram, chiffonade
1/2 cup Thai basil, chiffonade
¼ cup green onions, chopped
1 Tablespoon roasted brown rice powder, ground (from 3 tablespoons glutinous brown rice)
Lettuce cups (optional)
3 heads endives
Cilantro or mint sprigs for garnish

1. Whisk dressing ingredients together.  Set aside.
2. Crumble tofu -  place in a food processor and give it a couple of pulse, being careful not to turn tofu into a paste.
3. Finely chop the herbs.  Use a food processor if desired.
4. Chop mangoes.
5. Toss tofu, mangos and herbs with dressing.  Let sit for 15 minutes before serving

   Serves: 6

   Credits: Flavor Explosions

12oz       Quinoa
32oz       Water  
2oz         EVOO   
1oz         Cumin  
1oz         Black Mustard Seeds     
6 oz        Onion, diced
1 oz        Curry Leaves     
1oz         Ginger, grated  
2oz         Serrano               
24oz       Hodo Curry Nuggets      
16oz       Edamame           
16oz       Grape Tomatoes             
1.5oz     Kosher Salt        
2oz         Cilantro, chopped

1. Rinse quinoa.  Drain.
2. Heat oil, add mustard, then cumin.  Wait till spices pop.  Add curry leaves
3. Add onions, ginger and chili saute till onion is translucent, add salt.4.  Add drained quinoa, sauté.  Add water, bring to boil.Cover, then simmer on low 20 minutes.  Fluff.
5. Add Hodo tofu nuggets, edamame and tomatoes.  Toss.  Garnish with cilantro and nuts.

Serves: 10

Credits: Flavor Explosions

2 12-oz Hodo Firm Tofu, cut into cubes
1/4 cup extra virgin olive oil
1/2 cup coriander seeds, whole, toasted then ground
1 Tablespoon kosher salt
1/2 cup fresh cilantro, chopped
1/2 cup fresh mint, chopped
1/2 cup pine nuts

Pan fry firm tofu in oil till golden.  Remove.  Add ground coriander and salt to the pan and fry till fragrant.  Toss in tofu and remove from heat.  Mix in herbs and pine nuts.

Serves: 4

Credits: Flavor Explosions

Yuba makes a great gluten-free “pasta”.  This is probably the most nutrient-rich pasta on earth!

1 bunch lacinato kale, veins removed
3 cloves garlic
2 teaspoons kosher salt
black pepper, ground
1/2 cup EVOO
1/2 cup pine nuts, toasted

4 sheets fresh Hodo yuba, sliced ¼ inch strips

Blanch kale and half the garlic in salted boiling water, 3 minutes. Transfer to a food processor and puree with remaining garlic, salt, pepper and EVOO.  Toss pesto with yuba strips and pine nuts.

Serves: 4

Credits: Flavor Explosions