SERVES: 2
TIME: 20 MINUTES, NOT INCLUDING MAKING THE TOFU OR ALMONDS
Truly flavorful, juicy plums exist for only a few late summer and early fall weeks a year. Sure, you should make some jam and cakes, but why not also relish them in this simple salad bursting with the richness of gingery tahini dressing, the heat of spiced almonds, and the lovely contrast of bittersweet arugula.
GINGER TAHINI DRESSING
¼ cup tahini
½ cup water
1 clove garlic, peeled
2 tablespoons freshly squeezed lemon juice
½-inch piece fresh ginger, peeled and roughly chopped
½ teaspoon salt
¼ teaspoon Chinese 5-spice powder
Freshly ground black pepper to taste
SALAD
1 pound firm but ripe red or black plums
6 cups lightly packed arugula
1 recipe Ginger Beer Tofu (page 44), diced into ½-inch cubes
½ cup 5-Spice Tamari Almonds (page 33)
1 Pulse all of the dressing ingredients in a food processor until smooth. Cover and chill until ready to use. The dressing will thicken somewhat: if you prefer it thinner, whisk in a teaspoon or two of warm water.
2 Wash and dry the plums. Slice each plum in half, gently twist apart, and discard the pits. Dice the plums into bite-size pieces.
3 In a serving bowl, arrange the arugula, then top with the plums and tofu and sprinkle with almonds. Drizzle with chilled dressing. Plum good!