Сообщения
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. So make a big batch!
Tofu Salad with Sesame Ponzu Dressing
INGREDIENTS
- ½-1 red leaf lettuce (rinsed and pat dry)
- ½ block soft/silken tofu (kinugoshi tofu) (drained)
- 1 Tbsp dried wakame seaweed
- ¼ cup frozen or canned corn (optional)
- 8 cherry tomatoes (halved, optional)
- 5 shiso leaves (perilla/ooba) (optional)
Dressing
- 3 Tbsp Ponzu
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil (roasted)
- ⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
- ½ Tbsp toasted white sesame seeds
- ⅛ tsp yuzu kosho (Japanese citrus chili paste) optional and more for spicy taste
INSTRUCTIONS
- Gather all the ingredients.
- Put dried wakame seaweed in water to rehydrate for 10 minutes. Once wakame is soft and tender, squeeze water out and set aside.
- In a small bowl, combine 3 Tbsp Ponzu, 1 Tbsp soy sauce, 1 Tbsp sesame oil, and ⅛ tsp Kosher salt.
- Add ½ Tbsp white sesame seeds and ⅛ tsp Yuzu Kosho (optional and more for spicy taste). Whisk all together.
- Stack shiso leaves and cut into julienned strips.
- Cut the tofu into small cubes.
- Cut the lettuce into bite size pieces and place on the serving platter. Top with corn kernels and cherry tomatoes.
- Place the tofu, wakame seaweed, and shiso leaves.
- When ready to serve, drizzle the dressings and put some remaining on the small cup/bowl.
Комментариев нет:
Отправить комментарий