• Miwa

<REFRESHING TOFU SALAD WITH SWEET AND SOUR ONION DRESSING>

Updated: Mar 25

Because my family had many slices of pizza for lunch, we were craving something light for dinner that night!


This tofu salad is very refreshing but still filling and nourishing.


I'm using nutritious hijiki seaweed seasoned with sweetened soy sauce which I often make multiple dishes out of it.


The dressing is a little tangy and so good for stimulating your appetite!


It's such a refreshing dish!! My stomach is back to normal now! Haha.



Tag me on Instagram if you make it!

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<Yield> 3 servings


<Prep time> 5 minutes


<Cook time> 10 minutes


<Ingredients>

leafy greens

150g tofu

nutritious hijiki seaweed seasoned with sweetened soy sauce

½ onion


Dressing

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon Toasted sesame oil

1 teaspoon honey

1 teaspoon grated ginger



<Optional toppings>

nori seaweed

bonito flakes

boiled young sardines


<Directions>


1. Chop the onion finely. Microwave it for 1 minute at 600w while covered. Add all the dressing ingredients listed above into the bowl and dissolve them completely. Refrigerate until it’s chilled.





2. Make nutritious hijiki seaweed seasoned with sweetened soy sauce (please refer to the separate recipe by clicking on the link above)




3. On the serving plate, make a bed of leafy green, pile on the tofu by scooping it with a spoon. Place the hijiki seaweed on top. Drizzle with a generous amount of dressing. Garnish with some herbs if you want to .







<Miwa’s tips>

・Both firm tofu and silken tofu are tasty! Firm tofu will be more filling!


・By microwaving the onion first it removes the sharpness.


Hijiki seaweed can be eaten raw. You just soak it in water for 1 hour and drain off the moisture, then top it on a salad. It still works this way but you would taste more of the seaweed smell than if you used my hijiki recipe.


・This salad need to be chilled before digging in!




<Recommended side dishes>

Spring roll- using microwave-

Steamed Rice

miso soup

Japanese clear soup


<Storage time>

Store the dressing and ingredients separately.

The dressing will last a week in an air-tight container in the fridge.


<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


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