My friend Andi Davis, and I met for dinner one evening a couple of weeks ago. We're new friends but kindred spirits, so hours feel like seconds and I always leave our meals together feeling so inspired and full-hearted...
We talked about how fun it would be if I created a recipe for her blog; a collection of delicious recipes, all of which are Serving Size: One. Most recipes are designed for two people or for four-six, which can be frustrating (who wants to eat the same salad every night of the week?) and discouraging if you're cooking for yourself. Andi's a talented home cook, major food lover and a creative, inspiring person, so she of course created a brilliant solution: A blog called 'Single Servings'. I'm honored to share space on her blog with her and to share a recipe that's very dear to me:
From Single Servings:
This recipe reminds me of warm summer days when I was a little girl, watching my Mom prepare dinner for our family. As soon as the scent of the dressing hit my nose, I knew what was for dinner: My favorite tofu salad from my grandmother's cookbook. Recently, I asked my Mom to send me this recipe and she had no idea what I was talking about. I instructed her to look in the cabinet under the microwave on the bottom shelf for the spiral-bound, green and pink tattered cookbook on the left side. She was shocked that I remembered exactly where this recipe was from, and frankly so was I!
My grandmother, Fusae Namimoto, moved to Los Angeles from Kauai in the early 80's. She didn't take much with her; one of the few things she brought over to the mainland was this Hawaiian cookbook. It's a collection of potluck recipes from a community center that she must have been part of on Kauai. I've changed the recipe a bit (it calls for 1/2 cup of soy sauce!) reducing the soy sauce and adding a bit of rice vinegar instead. I know that to some, it may just seem like a simple weeknight salad; but I always feel like I am honoring my grandmother and Mom when I prepare it. I'm so excited that Andi has offered me a space on Single Servings to put it out there in the world for other people to enjoy!
Prep time: 20 minutes
Serving Size: 1
1 clove of garlic, finely grated
2 stalks green onions, finely chopped
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 cup lettuce, chopped into 1" slices (Bibb, butter and red leaf all work well)
1/2 cup cherry or grape tomatoes, sliced in half
1/2 avocado, cubed into 1/2" squares
1/4 of a 14 oz. silken tofu, cubed into 1/2" squares
1/2 small carrot, grated
*Optional/not pictured: Add 1/2 of a 4 oz. can of oil-packed, wild sardines (or any other good quality, non-smoked, sustainably-caught canned fish)
Heat vegetable oil on a small pan and add garlic. Remove from heat. Add soy sauce and green onions, stir. Quickly add rice vinegar then sesame oil and stir again.
While the dressing is cooling, prep salad ingredients. Layer in order listed above, then drizzle dressing over it. Serve immediately and enjoy!
Follow Andi on Instagram @a.lou.d or hire her for her mad graphic design skills here.