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Japanese Style Tofu Salad
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Japanese Style Tofu Salad

duration

5 minutes

Servings
4
Ingredients
  • 60g (2.1oz) Lettuce (green leaf, ruffle lettuce, etc.)
  • ½ cucumber
  • ½ tomato
  • ½ avocado
  • 80g (2.8oz) Silken tofu
  • 2g (0.07oz) WelPac Dried wakame seaweed
  • 3 Shiso leaves
  • Ajishima furikake Nori Komi as needed

Dressing:

  • 1 tsp Granulated Japanese-style broth
  • 1 tsp Kikkoman soy sauce
  • 1 tsp Nishiki seasoned vinegar for sushi
  • 1/6 tsp Salt
  • 1 Tbsp Hot water
  • 2 Tbsp J-Basket organic sesame oil
Directions
  1. Silken tofu should be drained and cut into 2cm (0.8in) cubes.
  2. Tear lettuce into bite-sized pieces.
  3. Cut cucumber, tomato, and avocado into 1.5cm (0.6in) cubes.
  4. Finely chop the shiso leaves.
  5. Rehydrate the dried wakame seaweed in water and drain well.
  6. Make the dressing by combining the dressing ingredients in a bowl
  7. Arrange lettuce, tomato, cucumber, avocado, tofu, wakame, and shiso leaves evenly in a bowl. Just before serving, drizzle the dressing over the salad and sprinkle with furikake seasoning.
Dish Type / Ethnic Cuisine
Salad
,
Japanese