Chrysanthemum and Tofu Ponzu Salad

Chrysanthemum and Tofu Ponzu Salad

A delicious blend of tofu and edible chrysanthemum dressed with ponzu sauce.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1 block

1/2 bunch

a dash


3 Tbsp

1 Tbsp


  1. Dry the tofu, then break it apart by hand and place in a strainer.
  2. Dip the edible 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.
  3. Gently mix (1) and (2) and arrange on a plate. Mix (A) and use as dressing.

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