Spicy Seared Tofu (or Tuna) Tossed with Sweet Crunchy Greens & Baked Won Tons
Healthy doesn’t usually mean ‘delicious’. It usually means a trade-off, a sacrifice of flavor in favor of fewer calories. I think there’s a work-around when using the right ingredients and flavors and Japanese cuisine principles can be really helpful. The big, bright flavors of chili sauce, soy and garlic can make you forget you’re eating something healthy.
- 20 won ton wrappers
- Cooking spray
- 2 teaspoons sesame oil, divided
- 1 teaspoon soy sauce, divided
- 2 tablespoon chili paste (sriracha is best), divided
- 1 pound Ahi Tuna, diced OR equal amount extra firm tofu
- 1 tablespoon Dijon mustard
- 4 cloves garlic, crushed
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- 2 tablespoons cilantro, coarsely chopped
- 1 tablespoon shallot, minced
- 3 cups green or red cabbage, shredded (may substitute Romaine lettuce)
1Preheat oven to 450 degrees. Place won ton wrappers on a large baking sheet and lightly spray with cooking spray. Bake for 4 minutes or until just light golden brown. Remove from heat.
2In a medium bowl, mix together half of the sesame oil, half of the soy sauce and half of the chili paste. Toss with the tuna or tofu. (Reserve bowl) Heat a large skillet to high heat and sear the tofu, stirring once or twice, for one to two minutes or until golden. Remove from heat.
3Using the reserved bowl, add the remaining sesame oil, soy sauce and chili paste, plus the mustard and red wine vinegar. Stir well, then add the tuna or tofu, tossing to coat. Set aside.
4In a medium bowl, mix together the olive oil, honey, cilantro and shallot. Toss with the cabbage.
5To assemble, place wontons on a serving platter. Layer with equal amounts of dressed cabbage and tuna/tofu. Serves four.
6* For a non-vegetarian option, I often use Ahi Tuna. And, for a larger meal, I like to serve miso soup alongside.
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