Recipe Cuisine: Japanese
Theme: Meat-Free Marvels
Simple Silken Tofu Summer Salad
By: Victoria Kelly
Ingredients
- Salad veg: Finely diced wombok, cucumber, red onion, radish, capsicum. Edamame beans
- One block silken tofu, drained and patted dry with paper towel.
- Dressing: Soy sauce, sushi seasoning, rice wine vinegar, juice from pickled ginger, sesame oil
- Toppings: furikake, sesame seeds, shredded pickled ginger
Product used in recipe
- LEE KUM KEE - PREMIUM SOY SAUCE
- OBENTO - RICE WINE VINEGAR
- OBENTO - SLICED PICKLED GINGER
- OBENTO - SUSHI SEASONING
Method
- Combine dressing ingredients in serving bowl.
- Toss salad veg through dressing. Push salad to side of bowl, leaving enogh space for the tofu block.
- Place tofu in bowl. Gently cut a criss cross pattern in tofu making sure not to cut all the way through.
- Sprinkle a tsp of soy sauce across the top of the tofu. Top with furikake, sesame seeds and pickled ginger
