<COLORFUL TOFU SALAD/ 豆腐の彩サラダ>
＜Yield> 2 servings
<Prep time> 10 min
<Cook time> 0 min
extra firm tofu (200g)
tomato 1 small , diced
Asian cucumber 1 small , diced
avocado ½ , diced
pickled daikon radish ½ cup, diced
soy sauce 1 tbsp
salt 1 pinch
garlic 1 clove, grated
lemon juice ¼ tsp
favorite neutral oil ½ tbsp
black pepper ½ tsp
toasted sesame seed 1 tbsp
1; Dice tomato, avocado, cucumber and pickled daikon radish into ½ inch cubes.
2; Dice tofu into 1 inch cubes. (You can press tofu before cut them if you don't want the salad to be too soggy.)
3; Mix all the <dressing>together. Let it chill in the fridge.
4; In a large bowl, combine everything( step 1,2 and 3). Plate them up and ready to be enjoyed.
<Miwa’s tips> ※Watch more on YouTube!
1; If you don’t find the Japanese pickled daikon radish, feel free to swap for any other pickles. You just want to add a crunchy, salty and tangy factor to the salad.
2; I highly recommend using extra firm tofu. If you have time, press tofu gently with your palm to squeeze the liquid out.
3; It’s the best when it’s chilled.
Keep it in an air-tight container for 2 days in the fridge. It’s the best when everything is just combined.
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