How to Cook Yummy Warm tofu salad with shiso

Warm tofu salad with shiso. Pasta Salad With Asparagus - Snow Peas And Avocado. The salad on top consists of celery, scallions, and cilantro. Soaking them in ice cold water will help plump up their cells, making them extra crisp and crunchy—a really great contrast to the soft, warm tofu underneath.

Cover and place in fridge to marinate overnight if possible. Remove plates from the WW Steamer. Easy and Healthy Tofu Salad Recipe-簡単! You can have Warm tofu salad with shiso using 19 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Warm tofu salad with shiso

1. Prepare 1 tbsp of olive oil/ neutral oil.
2. It's 1-2 of shallots, peeled and finely chopped.
3. You need 1 clove of garlic, peeled and crushed.
4. Prepare 2 cm of chunk fresh ginger, peeled and grated.
5. Prepare of Daikon - this was about half a big daikon; sliced thinly.
6. It's 1 of small-medium cucumber, sliced thinly on the diagonal.
7. Prepare 1-2 heads of tatsoi (or pak choi or another green).
8. You need 2-4 of red radishes, finely chopped.
9. Prepare 2 of spring onions, finely chopped.
10. It's 1-2 tbsp of sesame seeds, toasted.
11. It's of Firm tofu - pressed and cubed.
12. You need of For the dressing.
13. You need 2 tbsp of mirin.
14. It's 1 tbsp of soy sauce.
15. You need 1 tbsp of toasted sesame oil.
16. You need 1 tsp of sake - optional.
17. You need 2 of tsps ume plum seasoning - optional.
18. You need of Juice of 1/2 small lemon.
19. You need 10 of shiso leaves.

This easy Japanese Tofu Salad with Sesame Ponzu Dressing is a refreshing salad with leafy greens, tofu, corn, wakame seaweed, and fragrant Japanese herb - shiso leaves. You'll love the tangy ponzu sauce too. It is super easy to make and goes well with many Japanese and Asian dishes. Tip: Pressing tofu between paper towels removes excess moisture.

Warm tofu salad with shiso step by step

1. For the dressing: mix on the liquids together. With the shiso leaves, get them into a pile, roll them up and finely chop on the diagonal (chiffonade). You may need to do some additional chopping. Add half of the chopped shiso to the dressing and combine. Save the rest to use as a garnish..
2. Heat the oil in a shallow pan - medium/high heat. Add the shallots and sauté for a few minutes. Add the garlic and ginger. Sauté for another minute..
3. Add the cucumber and daikon. Sauté for a minute or so..
4. Add the tatsoi and sauté for a couple of minutes..
5. Take off the heat. Stir in some of the dressing and the tofu..
6. Serve with the spring onion, radishes, sesame seeds and extra chopped shiso leaves on top. Add more dressing. Enjoy 😋.

This prevents it going soggy when cooked and. Remove excess moisture from the tofu with paper towel and deep fry in peanut oil for one or two minutes, allowing tofu to brown. Cut shallots finely and very finely slice citrus peel. This salad contains wakame seaweed for umami flavour, plus tofu for protein and texture. This salad is a perfect side dish or light meal on a warmer day.