Iris Tsai's Tofu and Zucchini Salad
1 package tofu cut into 1/2-inch squares
1 medium size zucchini, cut into 1/2-inch squares
1 teaspoon sesame oil
1 teaspoon light soy sauce
1/2 teaspoon cider vinegar
1/4 teaspoon sugar
1 scallion, sliced thinly
Zucchini chips, for garnish*
In a large bowl, combine tofu and zucchini. In a second bowl, combine sesame oil, soy sauce, vinegar, sugar and scallions. Check for flavor and season. Pour vinaigrette over tofu and zucchini. Mix well and keep cold in fridge.
*Zucchini chips: Fill a stock pot one third-full with canola oil and heat to 375 degrees. Thinly slice a zucchini into chips on a mandolin. Dry on paper towels and dredge in cornstarch. Fry chips for about 2-3 minutes until golden, brown and delicious.
2006 Tocai Friulano BastianichFrom Friuli, Italy. Medium bodied, with ripe pear, refreshing mineral notes and acidity. Tocai Friulano grape is characterized by a slight almond edge. Complements seafood and pork dishes particularly well.