Top Chef Shares Spring Vegan Dishes

Top Chef Chef Beverly Kim shares some Vegan Cooking ideas for the Spring. Chilled Soba Noodle Salad with Marinated Tofu in Sesame Sauce Lemon Tahini Dressing: 2 tbsp. Minced garlic, 3 tbsp. Chopped shallots, 3 tbsp Chopped ginger, 1 tbsp Chinese Mustard paste, 1 tbsp Sugar, 2 cups Tahini paste, ½ cup Gluten free soy, ¼ cup Lemon juice, ¼ cup Lime juice, 2 tbsp Rice Wine vinegar, 2 tbsp Mirin, 1 tbsp Sambal, 1/4 cup Cold vegetable stock, Puree all together until smooth. Salad:*Already cooked (cooked in salted water)shocked, dried, and chilled soba noodles tossed with sesame oil.*Julienned carrots pickled by cryovacing with pickling liquid.*Julienned cucumber*Julienned green papaya*sliced icicle radishes*chopped toasted peanuts*fresh mung bean sprouts*green mango cut on thin slivers*plucked mint leaves*plucked thai basil leaves, petite*sliced shallots*rough chopped cilantro*sesame seeds to garnish* chili oil to garnish (except for kids) Marinated Broiled Tofu Firm Tofu in Water, Drained and then sliced into quarters, then sliced again in half. (4 per order for adults, 3 per order for kids)Line a perforated hotel pan with another deeper hotel pan with cheese cloth, and line up tofu, then cover with another hotel pan and press downPress weight down over night. The next day, marinate with the soy sauce marinade Marinade for Tofu: 3 cup soy sauce, 3 cup water,1 1/2 cup rice wine vinegar, 1 cup of white sugar, 2 tbsp Korean Chili Flakes, 2 cups sliced Scallions, ½ cup Toasted Sesame seeds, ½ cup Sesame oil. Drizzle sesame oil on bottom and top of tofu. Broil into golden color appears on the bottom of the tofu. Flip, so that the golden color is on the top.