Just an idea for a weekend lunch.
Tofu Steak Plate.
The tofu was fried in a pan until it’s nice and crispy outside.
The tofu steak was served with BBQ sauce and green sauce made mainly with scallion and cilantro.
I’m a big believer that two sauces are always better than one.
The steak was served with quinoa and napa cabbage/daikon slaw flavored with sumac.
Since I learned about sumac at a friend’s post on facebook, I was intrigued.
So when I saw it at World Market (I think that was where it was.), I had to buy it.
If you are interested in sumac, please check its wikipedia page.
I had a vague idea but didn’t know exactly what to expect.
When I smelled it, I liked it.
When I tasted it, I loved it.
It kind of reminded me of dried Japanese basil (Shiso).
I can think of many ways to use it, but sprinkling it over my napa cabbage/daikon coleslaw was a great way to enjoy this wonderfully refreshing spice.
Have a great week, everyone!!
I’m on Instagram.
