Salad with Tofu Dressing Recipe
Ingredients
| Carrot | 1 Small, cut into strips | |
| 1/2 cake konnyaku (devil's tongue), boiled and cut into bite-size pieces | ||
| 1 deep-fried tofu pouch fabura-ageyl, rinsed in boiling water and sliced thin | ||
| 6 snow peas, cut into julienne strips and boiled until tender | ||
| 1 dried mushroom, soaked for 30 minutes and cut into julienne strips | ||
| 1-1/2 cups dashi broth | ||
| Soy sauce | 1 Tablespoon (Flavoring stock:) | |
| Sugar | 1 Tablespoon (Flavoring stock:) | |
| Sake | 1 Tablespoon (Flavoring stock:) | |
| White sesame seeds | 3 Tablespoon, roasted (Tofu paste:) | |
| 1 cake (10 oz / 300 g) firm tofu, well drained | ||
| Sugar | 3 Tablespoon (Tofu paste:) | |
| Salt | 1/2 Teaspoon (Tofu paste:) | |
| Soy sauce | 1/4 Teaspoon (Tofu paste:) | |
Directions
MAKING
1) In a large pan, add the carrot, konnyaku, tofu pouch, snow peas, and mushroom alongwith the flavoring stock and simmer for 6- 7 min, or until carrot are tender; drain well.
2) With a mortar and pestle, grind the sesame seeds, add the drained tofu cake and the balance paste ingredients ; blend well.
3) Add the boiled vegetables to the tofu paste, blend well.
SERVING
4) Serve chilled or at normal room temperature in a nice serving dish.
1) In a large pan, add the carrot, konnyaku, tofu pouch, snow peas, and mushroom alongwith the flavoring stock and simmer for 6- 7 min, or until carrot are tender; drain well.
2) With a mortar and pestle, grind the sesame seeds, add the drained tofu cake and the balance paste ingredients ; blend well.
3) Add the boiled vegetables to the tofu paste, blend well.
SERVING
4) Serve chilled or at normal room temperature in a nice serving dish.
Chef
