Japanese-style tofu salad
This easy Japanese-style tofu salad is full of fresh flavours that will make you happy you tried something new.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Chef's knife
- Cutting board
- Paper towel
- Colander
- Kettle
- Microwave
- Mixing bowl
- Skillet
- Stove
- Slotted spoon
- Serving bowl
Ingredients
- 500 g silken-firm tofu
- 500 g microwave brown and wild rice
- 1 cup (150g) frozen shelled edamame (soybeans)
- 50 g snow pea tendrils or shoots
- 1 bunch asparagus (170g), trimmed, sliced thinly lengthways
- 4 green onions (scallions), sliced thinly
- ¼ cup (70g) pickled pink ginger, shredded
- ½ cup (90g) brown rice flour
- sunflower oil, for shallow-frying
- 2 sheets nori (5g), shredded finely
- 1 tablespoon sesame seeds, toasted
- Soy dressing
- ¼ cup (60ml) light soy sauce
- 2 tablespoons mirin
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lime juice
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