Easy Dinner Platter Recipe Video
Summary
Ingredients
| Tomato tofu salad: | ||
| Tofu | 1 Pound | |
| Tomato | 3 , slice | |
| Negi | 2 , dice | |
| Olive oil | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Vinegar | 1 Teaspoon | |
| Sake | 1 Tablespoon | |
| Konbu dashi | 1 Teaspoon | |
| Spinach salad: | ||
| Carrots | 1 , chop | |
| Fresh spinach | 8 Ounce | |
| Orange | 1 , segmented | |
| Pine nuts | 1⁄4 Cup (4 tbs) | |
| Orange juice | 2 Tablespoon | |
| Salt and pepper | To Taste | |
| Wasabi | 1 Teaspoon | |
| Southern french style potatoes: | ||
| Potato cubes | 2 Cup (32 tbs) | |
| Oil | 2 Tablespoon | |
| Rosemary | 2 Tablespoon | |
| Chinese cabbage and sprout: | ||
| Cabbage | 1 , chop | |
| Sprouts | 1⁄2 Cup (8 tbs) | |
| Eggplant | 1 , chop | |
| Pepper | To Taste | |
| Nori | 1 Small, slice | |
| Deep fried crumbed eggplant | ||
| Eggplant | 2 , slice | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Bread crumbs | 1⁄2 Cup (8 tbs) | |
| Oil | 1 Cup (16 tbs) (For deep frying) | |
Nutrition Facts
Serving size
Calories 1062 Calories from Fat 739
% Daily Value*
Total Fat 84 g129.2%
Saturated Fat 11.3 g56.5%
Trans Fat 0 g
Cholesterol 2.8 mg0.9%
Sodium 451.2 mg18.8%
Total Carbohydrates 70 g23.2%
Dietary Fiber 20.9 g83.6%
Sugars 23.1 g
Protein 19 g37.8%
Vitamin A 186.7% Vitamin C 219.2%
Calcium 28.9% Iron 36.4%
*Based on a 2000 Calorie diet
Directions
1. Tomato Tofu Salad: Cut wedges of tomatoes and slice tofu.
2. Arrange on a plate.
3. Chop negi and sprinlke.
4. In a small bowl make a dressing by combining soy sauce, vinegar, sake and konbu dashi.
5. Drizzle the dressing over tomato tofu salad and then drizzle olive oil over the salad.
6. Spinach Salad: In a seperate bowl, add pine nuts, orange, orange juice, salt, pepper and wasabi.
7. Cut carrots, orange, fresh spinach leaves and arrange them in a bowl. Drizzle above dressing over.
8. Southern French style potatoes: Cut small dice size potato cubes.
9. Pour some oil in a frying pan and put the potatoes.
10. Add some rosemary and fry completely.
11. Chinese cabbage and sprout: Shred some cabbage and fry in a pan.
12. Add the sprouts, add some eggplant and sprinkle pepper.
13. Serve it on a plate and garnish with nori.
14. Deep fried crumbed eggplant: Cut big slices of eggplant and dip the slices in milk.
15. Smudge with bread crumbs and deep fry in oil.
SERVING
16. Plate and serve all the dishes hot.
Chef
