- Tofu Dressing
- 300g silken tofu
- 1/2 tbs honey or maple syrup
- 1 tbs light soy sauce
- 2 tsp mirin
- salt to taste
- Use seasonal vegetable and fruit, here Junko used autumn produce:
- 1/4 nashi pear
- 1/4 persimmon
- a small bunch of chrysanthemum leaves
- 100g shimeji mushrooms
- A pinch of roasted white/black sesame seeds
- Take the silken tofu out of the packet and pat it dry with a paper towel to remove excess moisture. You can place a heavy plate on top to press out additional liquid.
- Break the silken tofu into small chunks and place it in a food processor with the honey and salt. Blend until smooth. For a coarser texture, mash the tofu with a fork instead of blending.
- Blanch the chrysanthemum leaves in boiling water for 2–3 minutes, then drain and squeeze out excess liquid. Slice them into toothpick-length pieces.
- Blanch the shimeji mushrooms, then drain and press out any extra liquid.
- Julienne the nashi pear and persimmon to match the length of the chrysanthemum leaves.
- In a salad bowl, combine all the sliced ingredients and mix in the tofu dressing.
- Serve the salad cold in a serving bowl, garnishing with roasted sesame seeds.
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