Name: Tofu Salad (豆腐サラダ)
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: a few salad leaves of your choice, such as red oak, rocket (arugula), mesclun; 1 rounded tablespoon peanuts, roughly chopped; 3 tablespoons soy sauce; 3 tablespoons toasted sesame oil; 1 small garlic clove, grated; 1 tablespoon rice vinegar; 1 cm (½ in) ginger, finely chopped; ¼ red onion, very thinly sliced; ¼ cucumber, cut into thin matchsticks; 1 packet silken tofu (about 350–400 g/10½–14 oz); 2 okra pods

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)

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

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Tofu Salad

豆腐サラダ

Ingredients

Method

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