Chrysanthemum and Tofu Ponzu Salad
Ingredients(Servings: 2)
Directions
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Dry the tofu, then break it apart by hand and place in a strainer.
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Dip the chrysanthemum leaves in ice water, remove and dry. Quickly boil the stems in salt water, dip in ice water, remove and finely chop into small pieces.
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Gently mix (1) and (2) and arrange on a plate. Mix (A) and use as dressing.
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