Cherry Tomatoes and Tofu Salad
A refreshing salad with Japanese ginger and soy sauce dressing.
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Wrap the tofu in paper towel and set aside for a few minutes to remove excess moisture. Cut into small cubes.
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Heat the mirin in a microwave at 500 W for 10 to 15 seconds to evaporate away the alcohol portion.
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Finely chop up the myoga, add (2) and the soy sauce and mix together.
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Remove stems from the tomatoes and quarter each one.
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Boil the edamame in water with a small amount of salt (extra), then allow to cool.
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Dress (1) and (4) with (3), serve onto plates and sprinkle (5) on top.
Cooking Basics
Wrap tofu in paper towel and set aside for 15 to 20 minutes. This method works best if the tofu is cut into the desired sized pieces beforehand to remove excess moisture.
Or wrap tofu in paper towel, place on a tray or other suitable surface and place a weight of 500~1000 g (17.7~35.3 oz.) on top and set aside for about appropriate minutes to release as much moisture as possible.
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
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