![\"12\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/12.jpg\")
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Just an idea for a weekend lunch.<\/p>\n
Tofu Steak Plate.<\/p>\n
![\"07\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/07.jpg\")
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The tofu was fried in a pan until it’s nice and crispy outside.<\/p>\n
![\"24\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/24.jpg\")
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The tofu steak was served with BBQ sauce and green sauce made mainly with scallion and cilantro.<\/p>\n
I’m a big believer that two sauces are always better than one.<\/p>\n
![\"13\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/13.jpg\")
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The steak was served with quinoa and napa cabbage\/daikon slaw flavored with sumac.<\/p>\n
![\"15\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/15.jpg\")
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![\"16\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/16.jpg\")
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Since I learned about sumac at a friend’s post on facebook, I was intrigued.<\/p>\n
So when I saw it at World Market (I think that was where it was.), I had to buy it.<\/p>\n
If you are interested in sumac, please check its wikipedia page<\/a>.<\/p>\n I had a vague idea but didn’t know exactly what to expect.<\/p>\n When I smelled it, I liked it.<\/p>\n When I tasted it, I loved it.<\/p>\n It kind of reminded me of dried Japanese basil (Shiso).<\/p>\n 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.<\/p>\n Have a great week, everyone!!<\/p>\n![\"10\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/10.jpg\")
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