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Japanese Tofu Salad


- 1 (14 ounce) package firm tofu, drained - 3 tablespoons soy sauce - 1 tablespoon mirin (sweetened rice wine) - 2 teaspoons sesame oil, or to taste - 1 tablespoon rice vinegar - 2 tablespoons vegetable oil - 2 cloves garlic, minced - 1 teaspoon minced fresh ginger - 1 large tomato, seeded and chopped - 1 small red onion, thinly sliced - ¼ cup chopped cilantro - 1 tablespoon sesame seeds

Directions :

Step 1 : Place the tofu between two plates, and press down on a heavy book. Allow the tofu to dry for an hour, and pour in the expelled liquid every 20 twinkles.

Step 2 : Whisk together soy sauce, condiment, sesame oil painting, and rice ginger in a small coliseum. Heat oil painting in a small frying visage over medium heat, add garlic and gusto and cook gently until slightly golden; Stir in soy sauce admixture.

Step 3 : Cut the tofu into bite- size pieces, and toss with the tomatoes, onions and cilantro. Pour the admixture into the sauce and toss to fleece. Garnish with a sprinkle of sesame seeds.

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