Vegetarian Menu Debut - Cilantro Salad

This week, Big Bowl debuts its new vegetarian menu at all locations.  We kept our favorites and added several new dishes we think everyone will enjoy.  Not satisfied with modifying current dishes, we created dishes that showcase the best seasonal vegetables and locally produced tofu.

My favorite is Cilantro Salad with Pressed Tofu.  A classic Chinese dish, blanched cilantro leaves are chopped, tossed with pressed tofu, sesame dressing and garnished with fresh roasted peanuts.  Full flavored with great textures, this vibrant dish has been an early favorite at staff tastings.

Cilantro, the world’s most popular herb, is widely used in Asian and Latin cooking.  Guests either love it or hate it.  Blanching the herb softens the flavor of this tender herb.  Pressed tofu, or spiced tofu, is a firm dry tofu with a cheese like texture.  Marinated in dark soy and spices, the tofu is finely diced before being added to the salad. The simple dressing is made with fine sesame and peanut oils and light soy.  Topped with chopped peanuts, roasted in house, cilantro salad is light and crunchy and makes a nice appetizer or side dish to share with entrees.