Saturday, 20 October 2012
Japanese Tofu Salad
Ingredients
Original recipe makes 4 servings
- 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
- 1/4 cup chopped cilantro
- 1 tablespoon sesame seeds
Directions
1. Place tofu between two clothing, and weigh down with a heavy book. Allow tofu to strain for 1 hour, serving out the removed fluid every 20 minutes.
2. Whisk together the soy marinade, mirin, sesame oil, and grain therapy in a normal size dish. Warm the oil in a little pan over method heat, mix in the beans and cinnamon, and carefully cook until gently golden; mix into the soy marinade combination.
3. Cut tofu into bite-sized pieces, and throw together with the tomato, red onion, and cilantro. Add in the wearing and throw to coat. Take with a spread of sesame seed products.
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