Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, warm tofu salad with shiso. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Warm tofu salad with shiso is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Warm tofu salad with shiso is something that I’ve loved my entire life. They are fine and they look wonderful.
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.
To get started with this particular recipe, we must prepare a few ingredients. You can cook warm tofu salad with shiso using 19 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Warm tofu salad with shiso:
- Get 1 tbsp olive oil/ neutral oil
- Prepare 1-2 shallots, peeled and finely chopped
- Prepare 1 clove garlic, peeled and crushed
- Get 2 cm chunk fresh ginger, peeled and grated
- Prepare Daikon - this was about half a big daikon; sliced thinly
- Prepare 1 small-medium cucumber, sliced thinly on the diagonal
- Make ready 1-2 heads tatsoi (or pak choi or another green)
- Prepare 2-4 red radishes, finely chopped
- Prepare 2 spring onions, finely chopped
- Get 1-2 tbsp sesame seeds, toasted
- Make ready Firm tofu - pressed and cubed
- Prepare For the dressing
- Take 2 tbsp mirin
- Get 1 tbsp soy sauce
- Take 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
- Take 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.
So that’s going to wrap it up for this exceptional food warm tofu salad with shiso recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
