I have never eaten tofu in a salad until I traveled to Japan. Tofu was not really something that I associated with a salad. I have eaten tofu fried, steamed and braised but never just as is, chopped up, and in a salad.
Eating vegetables with soft pieces of tofu is quite refreshing.
• Gourmet salad mix
- baby spinach
- cos lettuce
- fancy lettuce
- snow pea sprouts
- cherry tomatoes
• Soft-firm tofu, cut into bite-sized pieces
• Garnish with roasted sesame seeds and dried seaweed (shredded nori)
• Japanese style dressing
- 2 tablespoons soy sauce (kikkoman brand)
- 1 ½ teaspoon sugar
- 1 tablespoon mirin
- 1 teaspoon sake
- 2 teaspoons grated ginger
- 1 tablespoon apple vinegar
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
Whisk together all the dressing ingredients in a bowl, taste and adjust the seasonings to desired taste.
In making the dressing I tried to recall the tastes that I encountered in Japan and there were certain elements that needed to be evident in the mix – soy sauce, ginger and hints of sesame.
On a plate, arrange salad and place pieces of tofu on top. Spoon the dressing over the salad and tofu. Sprinkle over the top roasted sesame seeds and then place some dried seaweed on top.
VERDICT – My friends who I went to Japan with couldn’t stop eating this salad because it reminded them of Japan.