Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, warm tofu salad with shiso. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Warm tofu salad with shiso is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Warm tofu salad with shiso is something that I have loved my entire life.
Tofu, we realized, could do the same thing mozzarella does in a traditional caprese salad: moderate the acidity of the tomatoes, lend the dish some creaminess, and make it more substantial. Shiso and basil are like long-lost cousins: they have totally different flavors, though they share a sort of mintiness. Umeboshi (pickled plum) is often pickled with red shiso leaves. Serving umeboshi with a little green shiso and ponzu will get all the aromatics you can.
To begin with this recipe, we must first prepare a few ingredients. You can cook warm tofu salad with shiso using 19 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Warm tofu salad with shiso:
- Prepare 1 tbsp olive oil/ neutral oil
- Prepare 1-2 shallots, peeled and finely chopped
- Prepare 1 clove garlic, peeled and crushed
- Make ready 2 cm chunk fresh ginger, peeled and grated
- Take Daikon - this was about half a big daikon; sliced thinly
- Get 1 small-medium cucumber, sliced thinly on the diagonal
- Make ready 1-2 heads tatsoi (or pak choi or another green)
- Make ready 2-4 red radishes, finely chopped
- Prepare 2 spring onions, finely chopped
- Take 1-2 tbsp sesame seeds, toasted
- Take Firm tofu - pressed and cubed
- Prepare For the dressing
- Take 2 tbsp mirin
- Take 1 tbsp soy sauce
- Make ready 1 tbsp toasted sesame oil
- Prepare 1 tsp sake - optional
- Make ready 2 tsps ume plum seasoning - optional
- Prepare Juice of 1/2 small lemon
- Make ready 10 shiso leaves
You'll love the tangy ponzu sauce too. It is super easy to make and goes well with many Japanese and Asian dishes. The salad on top consists of celery, scallions, and cilantro. Soaking them in ice cold water will help plump up their cells, making them extra crisp and crunchy—a really great contrast to the soft, warm tofu underneath.
Steps to make Warm tofu salad with shiso:
- For the dressing: mix on the liquids together. With the shiso leaves, get them into a pile, roll them up and finely chop on the diagonal (chiffonade). You may need to do some additional chopping. Add half of the chopped shiso to the dressing and combine. Save the rest to use as a garnish.
- Heat the oil in a shallow pan - medium/high heat. Add the shallots and sauté for a few minutes. Add the garlic and ginger. Sauté for another minute.
- Add the cucumber and daikon. Sauté for a minute or so.
- Add the tatsoi and sauté for a couple of minutes.
- Take off the heat. Stir in some of the dressing and the tofu.
- Serve with the spring onion, radishes, sesame seeds and extra chopped shiso leaves on top. Add more dressing. Enjoy 😋
The salad on top consists of celery, scallions, and cilantro. Soaking them in ice cold water will help plump up their cells, making them extra crisp and crunchy—a really great contrast to the soft, warm tofu underneath. Note: Chinkiang vinegar, broad bean paste, and chili oil can all be found readily in. Before serving, carefully lift tofu from pan and pat dry with paper towels. Transfer to serving dish and spoon sauce on top.
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