Saltwort and Thin Deep-Fried Tofu with Ponzu Sauce

Saltwort and fried tofu dressed with ponzu sauce.

Cooking time
10 minutes
  • Nutrition facts are for one serving.
  • Saltwort is called OKAHIJIKI in Japanese, which can be translated as 'land seaweed' and is one of Japan's oldest herbs.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1 pack (100 g or 3.5 oz.)

as desired


  1. Quickly boil the saltwort and drain.
  2. Lightly heat both sides of the thin deep-fried tofu. First cut it in half vertically, and then into fine strips.
  3. Combine the saltwort and fried tofu and then dress with ponzu sauce.

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