Tofu Salad

Name: Tofu Salad (豆腐サラダ)
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Cuisine: Japanese
Ingredients: a few salad leaves of your choice, such as red oak, rocket (arugula), mesclun; a few salad leaves of your choice, such as red oak, rocket (arugula), mesclun; a few salad leaves of your choice, such as red oak, rocket (arugula), mesclun; a few salad leaves of your choice, such as red oak, rocket (arugula), mesclun; ¼ cucumber, cut into thin matchsticks; ¼ red onion, very thinly sliced; a few salad leaves of your choice, such as red oak, rocket (arugula), mesclun; 2 okra pods; 1 packet silken tofu (about 350–400 g/10½–14 oz); 3 tablespoons toasted sesame oil; 1 rounded tablespoon peanuts, roughly chopped; 1 tablespoon rice vinegar; 3 tablespoons soy sauce; 1 cm (½ in) ginger, finely chopped; 1 small garlic clove, grated

豆腐サラダ

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Tokyo Cult Recipes

By Maori Murota

Published 2015

About

Ingredients

1 packet silken tofu (about 350–400 g/10½–14 oz)

Asia
Japan
Starter
Vegetarian
Tokyo

Method

Mix together the dressing ingredients and set aside. Take the tofu out of its packet and drain. Wash the salad leaves. Cook the okra for 1 minute in boiling salted water, then drain and cut into 5 mm (¼ in) pieces. Arrange the salad leaves on a plate. Place the tofu on the salad leaves, whole or cut in half (depending on the size of the tofu), then top with the okra, cucumber, onion and peanuts