Recipe of Quick Warm tofu salad with shiso

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The ingredients needed to make Warm tofu salad with shiso:

1. Make ready 1 tbsp olive oil/ neutral oil
2. Get 1-2 shallots, peeled and finely chopped
3. Make ready 1 clove garlic, peeled and crushed
4. Get 2 cm chunk fresh ginger, peeled and grated
5. Take Daikon - this was about half a big daikon; sliced thinly
6. Take 1 small-medium cucumber, sliced thinly on the diagonal
7. Take 1-2 heads tatsoi (or pak choi or another green)
8. Get 2-4 red radishes, finely chopped
9. Prepare 2 spring onions, finely chopped
10. Make ready 1-2 tbsp sesame seeds, toasted
11. Make ready Firm tofu - pressed and cubed
12. Get For the dressing
13. Take 2 tbsp mirin
14. Get 1 tbsp soy sauce
15. Prepare 1 tbsp toasted sesame oil
16. Take 1 tsp sake - optional
17. Prepare 2 tsps ume plum seasoning - optional
18. Take Juice of 1/2 small lemon
19. Take 10 shiso leaves

Tofu, we realized, could do the same thing mozzarella does in a traditional caprese salad: moderate the acidity of the tomatoes, lend the dish some creaminess, and make it more substantial. Shiso and basil are like long-lost cousins: they have totally different flavors, though they share a sort of mintiness. Shiso comes in green or purple leaves with a slightly prickly texture and pointy, jagged edges, and it has a unique and vibrant taste that I could describe as herbaceous and citrusy. Like most leafy herbs, I find it is best used raw, the leaves whole or chiffonaded.

Instructions to make Warm tofu salad with shiso:

1. For the dressing: mix on the liquids together. With the shiso leaves, get them into a pile, roll them up and finely chop on the diagonal (chiffonade). You may need to do some additional chopping. Add half of the chopped shiso to the dressing and combine. Save the rest to use as a garnish.
2. Heat the oil in a shallow pan - medium/high heat. Add the shallots and sauté for a few minutes. Add the garlic and ginger. Sauté for another minute.
3. Add the cucumber and daikon. Sauté for a minute or so.
4. Add the tatsoi and sauté for a couple of minutes.
5. Take off the heat. Stir in some of the dressing and the tofu.
6. Serve with the spring onion, radishes, sesame seeds and extra chopped shiso leaves on top. Add more dressing. Enjoy 😋

Shiso comes in green or purple leaves with a slightly prickly texture and pointy, jagged edges, and it has a unique and vibrant taste that I could describe as herbaceous and citrusy. Like most leafy herbs, I find it is best used raw, the leaves whole or chiffonaded. The green variety produces more tender and. Tofu cubes are marinated in soy sauce and lemon, then breaded and fried creating a crunchy and flavorful component to this mixed salad. All Reviews for Amazing Crunchy Tofu Salad.

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