Diced Vegetable and Tofu Salad
A colorful and healthy side-dish.
10 minutes
153kcal
0.8g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Divide the tofu into 12 equal cubes.
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Chop the tomatoes, cucumbers, yams and daikon radish into 4 mm (0.2 in) cubes. Do the same for the perilla leaf and combine all together.
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Arrange the tofu cubes on a dish, place (2) on top and dress with ponzu.
Cooking Basics
Tomatoes - roughly chopped
Use the tip of a knife to carve out the stem, then cut into half horizontally. Cut the tomato vertically and horizontally into 1 to 1.5 cm. (0.5 in.) width pieces. If you want to remove the seeds, use your fingers to scoop these out after cutting in half horizontally.
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