Japanese Tofu Salad recipe
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Ingredients
- 1 (14 ounce) package firm tofu, drained 3 tablespoons soy sauce 1 tablespoon mirin (sweetened rice wine) 2 teaspoons sesame oil, or to taste 1 tablespoon rice vinegar 2 tablespoons vegetable oil 2 cloves garlic, minced 1 teaspoon minced fresh ginger 1 large tomato, seeded and chopped 1 small red onion, thinly sliced ¼ cup chopped cilantro 1 tablespoon sesame seeds
Nutrition Info
- 271.7 caloriescarbohydrate: 11 gcholesterol: : -fat: 19.1 gfiber: 3.6 gprotein: 17.6 gsaturatedFat: 2.8 gservingSize: -sodium: 695.2 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Japanese Tofu Salad
Directions
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Place tofu between two plates, and weigh down with a heavy book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes.
Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl. Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden, stir into the soy sauce mixture.
Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro. Pour in the dressing and toss to coat. Garnish with a sprinkle of sesame seeds.