OSU Japanese Tofu Salad – OSU Apple Cider Vinegar
Whether you are on a plant-based diet, or simply trying to cut meat, try our incredible Tofu Rainbow salad and tell us what you think. This vegan recipe is easy to make AND delicious!
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Skillet
- Saucepan
- Colander
- Measuring spoon
- Measuring cup
- Whisk
- Spatula
- Plate
- Stove
- Refrigerator
Ingredients
- 200g of firm tofu
- 50g of frozen edamame beans
- 50g of sweet corn
- 1 grated carrot
- 5 radishes thinly sliced
- 1 cup of shredded red cabbage
- 12 cherry tomatoes halved
- Sesame seeds to garnish
- A handful of salad leaves
- 1 tsp of OSU Original
- 1 tbsp miso paste
- 1 tbsp soy sauce
- 1 tsp cooking oil
- 1 tbsp of OSU Original
- 2 tbsp olive oil
- 1 tsp honey
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