Esta receta es perfecta si estás buscando una ensalada calientita con un alto nivel de proteína. Es perfecta para un almuerzo en la época invernal. Es de hecho una de mis favoritas ya que combina dos sabores extraordinarios con diferentes texturas, tofu y endivias belgas.
El tofu en sí no tiene sabor, lo que lo hace irresistible ya que puedes darle el sabor que tú desees. No tengas miedo de usarlo; una vez que sabes cómo cocinarlo te aseguro que lo servirás mucho en tus platillos.
En esta ensalada el tofu es marinado en vinagre, cocinado con ajo y chiles, esta combinación es perfecto complemento de las endivias belgas ligeras y crujientes. Y cuando te hablo de texturas, me refiero a lo crujiente de las endivias y lo suave y cremoso del tofu. ¡Te aseguro que te encantará!
Si nunca has comido endivias belgas y no sabes como son, te cuento que parecen pequeños corazones de lechuga romana. Algunas personas dicen que parecen mini elotes, ya que las hojas se asemejan a las hojas de la milpa. Son pequeñas, de más o menos 5 pulgadas, y son de colores diversos. Yo usé las tradicionales amarillas. Cuéntame que te pareció mi receta.
3
cucharadas soperas de cebolla blanca picada finamente
1
chile serrano picado finamente
1/2
cucharada de chile rojo seco quebrado
1
cucharadita de semillas de ajonjolí
1/2
cucharadita de azúcar
Sal al gusto
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Instrucciones
1
Un día antes o una hora antes de servir, exprime el tofu: sácalo de su paquete, escurre el agua, córtalo a la mitad, coloca una toalla abajo y una toalla arriba. Coloca un platón o charola para hornear y ponle algo pesado encima. Déjalo así por una media hora. Esto exprimirá el agua extra que el tofu contiene.
2
Después de la media hora, corta el tofu en cuadritos pequeños y colócalos en un plato hondo. Revuelve el vinagre balsámico con el vinagre de arroz y vierte 3 cucharadas de la mezcla (guarda las otras dos cucharadas) sobre el tofu. Tapa y deja reposar por media hora.
3
Mientras tanto, toma las endivias belgas, corta la parte inferior y cuidadosamente desprende hoja por hoja hasta que llegues al corazón, donde las hojas son tan pequeñas que no podrás sacar más. Lava todas las hojas y escúrrelas.
4
Calienta el aceite de oliva en una sartén, agrega el ajo y sin dejar de mover, cocina por un minuto. Baja la temperatura a calor mediano y agrega el tofu, déjalo cocinar por un minuto de cada lado, cuidando de que no se pegue a la sartén. Agrega la cebolla blanca y el chile serrano y deja que los sabores se integren por un par de minutos.
5
Añade el resto del vinagre, chile rojo quebrado, ajonjolí, azúcar y sal al gusto, cocina por 5 minutos más hasta que todo el líquido del vinagre se haya desvanecido. Déjalo reposar por cinco minutos.
6
Toma una hoja de endivias y rellénala con el tofu picante y continúa hasta que hayas rellenado todas las hojas. Sirve inmediatamente.
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Consejos de expertos
consejo 1
Para ahorrar tiempo puedes exprimir el tofu un día antes.
consejo 2
Puedes omitir uno de los chiles si no deseas que esté muy picante.
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Información Nutricional
No hay información nutricional disponible para esta receta
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Más acerca de esta receta
Esta receta es perfecta si estás buscando una ensalada calientita con un alto nivel de proteína. Es perfecta para un almuerzo en la época invernal. Es de hecho una de mis favoritas ya que combina dos sabores extraordinarios con diferentes texturas, tofu y endivias belgas.
El tofu en sí no tiene sabor, lo que lo hace irresistible ya que puedes darle el sabor que tú desees. No tengas miedo de usarlo; una vez que sabes cómo cocinarlo te aseguro que lo servirás mucho en tus platillos.
En esta ensalada el tofu es marinado en vinagre, cocinado con ajo y chiles, esta combinación es perfecto complemento de las endivias belgas ligeras y crujientes. Y cuando te hablo de texturas, me refiero a lo crujiente de las endivias y lo suave y cremoso del tofu. ¡Te aseguro que te encantará!
Si nunca has comido endivias belgas y no sabes como son, te cuento que parecen pequeños corazones de lechuga romana. Algunas personas dicen que parecen mini elotes, ya que las hojas se asemejan a las hojas de la milpa. Son pequeñas, de más o menos 5 pulgadas, y son de colores diversos. Yo usé las tradicionales amarillas. Cuéntame que te pareció mi receta.
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