Ming Tsai makes Tofu Greek Salad at the 2008 F&W Classic in Aspen.Ming Tsai makes Tofu Greek Salad at the 2008 F&W Classic in Aspen.
[MUSIC] Caesar salad. All right, we'll call this a Greek salad. Mustard. And I make the dressing in the bowl and you just serve it, all right? You try to not create, you know if you have four sous chefs mess up your kitchen, no problem. But we don't, although actually we do, but we're not going to. Olives, right? Scallions, we have green and white All right. Then we're gonna add, we must have some acid for this right? Here we go. Yes. Lemons. Okay, so you need acid obviously to make any type of salad. Gonna throw a little pepper in here. Greek salad, you gotta have parsley. All right. Well, tofu, tofus has no flavor. Right? None. When you make mapo doufu, which is a Chinese stir-fry, it has great spice, garlic, ginger, sambal, which is the chili paste, it's all the flavors that you add to it that make it taste so good. Lemon zest, too, guys. So here we have the wonderful salt of the olives, gonna add a little sea salt here, add some of that, as well. But what tofu does have, which I love, is richness. Now, tomatoes. I mean this is so easy guys. Then we're done. So here's some beautiful baby Romaine. Delicious. But I mean seriously, so simple right? Very tasty. And if I was at home, I would absolutely just serve it in the bowl but since we're here We're gonna put some of the greens on the bottom. We'll take some of the tofu on top, all right. Very simple there you go guys dish number two tofu greek salad. [APPLAUSE] Cut the sound for me please. [BLANK_AUDIO]