<TOFU SALAD WITH TAHINI TANGY DRESSING/ ごまだれ冷奴>
＜Yield> 1 serving
<Prep time> 6 min
<Cook time> 0 min
silken /firm tofu (200g)
broccoli sprout/ radish sprout (50g)
toasted nuts, crushed (as much as you want)
tahini 1 tsp
mayo 1 tbsp
soy sauce 1 tsp
rice vinegar1 tsp
honey/ any sweetener ¼ tsp
1; Mix <Dressing > in a bowl. Wipe off the excess moisture of tofu. You don’t need to squeeze the liquid out.
2; Cut off the base of sprouts and chop into 1 inch length.
3; Place tofu on the serving plate and smother half of the dressing. Top sprouts (step 2).
Drizzle the rest of dressing along with crushed nuts.
<Miwa’s tips> ※Watch more on YouTube!
1; Chili oil will go well with this recipe.
It’s better to be enjoyed right after it’s served. If you want to make it ahead of time, keep dressing and the rest separately in the fridge. The dressing will last a week.
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