Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, warm tofu salad with shiso. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
The salad on top consists of celery, scallions, and cilantro. Soaking them in ice cold water will help plump up their cells, making them extra crisp and crunchy—a really great contrast to the soft, warm tofu underneath. Note: Chinkiang vinegar, broad bean paste, and chili oil can all be found readily in. Umeboshi (pickled plum) is often pickled with red shiso leaves.
Warm tofu salad with shiso is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Warm tofu salad with shiso is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook warm tofu salad with shiso using 19 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Warm tofu salad with shiso:
- Make ready 1 tbsp olive oil/ neutral oil
- Make ready 1-2 shallots, peeled and finely chopped
- Make ready 1 clove garlic, peeled and crushed
- Make ready 2 cm chunk fresh ginger, peeled and grated
- Make ready Daikon - this was about half a big daikon; sliced thinly
- Make ready 1 small-medium cucumber, sliced thinly on the diagonal
- Prepare 1-2 heads tatsoi (or pak choi or another green)
- Take 2-4 red radishes, finely chopped
- Get 2 spring onions, finely chopped
- Prepare 1-2 tbsp sesame seeds, toasted
- Take Firm tofu - pressed and cubed
- Take For the dressing
- Take 2 tbsp mirin
- Make ready 1 tbsp soy sauce
- Prepare 1 tbsp toasted sesame oil
- Take 1 tsp sake - optional
- Make ready 2 tsps ume plum seasoning - optional
- Make ready Juice of 1/2 small lemon
- Get 10 shiso leaves
You'll love the tangy ponzu sauce too. It is super easy to make and goes well with many Japanese and Asian dishes. 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.
Steps to make Warm tofu salad with shiso:
- 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.
- 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.
- Add the cucumber and daikon. Sauté for a minute or so.
- Add the tatsoi and sauté for a couple of minutes.
- Take off the heat. Stir in some of the dressing and the tofu.
- 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. Sauté, sear and slice your way through our collection of tofu salad recipes that include quick-fix takes and creative riffs on all your healthy meatless favorites. Tofu Salad. get the Food.com app.
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