Asian Mushroom Salad with Blackberry Tofu

Asian Mushroom Salad with Blackberry Tofu

- 1 portobello mushroom

- 1 orange, peeled and sliced into rounds

- 1 mini red pepper, sliced 

- 1/2 of an avocado, thinly sliced, then cut in half

- 2 green onions, chopped

- 1/4 cup steamed brown rice

- 1 medium handful spring mix greens

- 1/2 lb tofu, cubed

- 6 snow peas

- 3 Tbs hoisin sauce

- 2 Tbs blackberry jam

- 3 Tbs chopped peanuts or sliced almonds (salted or wasabi) 

- 2 Tbs crispy noodles

- 1/2 inch-sized piece ginger, zested

- 4 Tbs panko bread crumbs

- lemon juice

- olive oil

- sesame oil

- rice vinegar

- oil for frying

- salt

-pepper

Pre-heat oven to 350*. Coat each portobello with olive oil, place on a grill pan. In  small bowl, add 2 Tbs olive oil, pinch of salt, pepper, ginger and panko. Mix until evenly coated, then fill mushroom with mixture and bake for 20 minutes/until breadcrumbs are crisp and mushroom is soft.

Meanwhile, in a saucepan, heat 2" of oil to 350-375*. Fry tofu in 2 batches, until golden and crisp. Drain on a paper towel and place in clean bowl. In a microwave-safe cup, add hoisin and blackberry jam, heat for about 15 seconds until melted. Stir and drizzle over tofu and toss until evenly coated.

Layer rice, tofu, orange, avocado, red pepper, green onion, peas, then in a separate bowl, toss greens with a squeeze of lemon juice, drizzle of olive oil, a few drops of sesame oil, pinch of salt. Toss until evenly coated, top salad, then add nuts, crispy noodles. Serve with portobello mushroom on the side.