Tomato and Thai Basil Relish
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Another way to serve your skillet tofu is to cover it with this summery tomato relish and drink a fruity Pinot Noir from Santa Barbara.
ingredients
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serves: 1
2 medium tomatoes (or a big handful of smaller ones, about 2 cups)
1 small shallot or a few scallions (with an inch of greens, minced)
1 small handful of Thai or Italian basil leaves
1 dozen small mint leaves, slivered
1 teaspoon roasted peanut or sesame oil
1 lime juice and grated zest
2 teaspoons freshly grated ginger
1 clove garlic minced
sea salt
1 small splash of soy sauce, to taste
Servings Per Recipe: 1
Amount per Serving
Calories: 123
- Total Fat: 5.4 g
- Saturated Fat: 0.9 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 352 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 4.8 g
- Sugars: 7.4 g
- Protein: 4.9 g
preparation
1. Halve the tomatoes and remove the seeds if using large ones, then dice them into smallish pieces. If using an assortment of smaller ones, just slice them into halves or quarters and put them in a howl. Add the rest of the ingredients and toss them together with a few pinches of salt. Let stand while you prepare the tofu. Deglaze with soy sauce, then serve with the relish spooned on top.
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