Japanese-style Healthy Komatsuna and Fried Tofu Salad with Ginger
Japanese-style Healthy Komatsuna and Fried Tofu Salad with Ginger

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, japanese-style healthy komatsuna and fried tofu salad with ginger. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Japanese-style Healthy Komatsuna and Fried Tofu Salad with Ginger is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Japanese-style Healthy Komatsuna and Fried Tofu Salad with Ginger is something that I have loved my whole life. They are fine and they look wonderful.

Astuage is deep-fried so it has a rich taste, and unlike normal tofu, it won't make a dish watery. See recipes for Komatsuna and Enoki Mushrooms with Sesame Sauce too. See recipes for Komatsuna and Enoki Mushrooms with Sesame Sauce too.

To begin with this recipe, we must prepare a few components. You can cook japanese-style healthy komatsuna and fried tofu salad with ginger using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Japanese-style Healthy Komatsuna and Fried Tofu Salad with Ginger:
  1. Prepare 1 bunch Komatsuna
  2. Make ready 1/3 Carrot
  3. Make ready 1 block Atsuage
  4. Get 4 tbsp or more ★ Mentsuyu (3x concentrate)
  5. Get 1 dash ★ Grated ginger
  6. Take 1 Sesame seeds

Serve this salad alongside grilled tuna or steak or tuck into it as a superhealthy lunch, from BBC Good Food. Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing a simple way of incorporating tofu into your diet. Reviews for: Photos of Japanese Tofu Salad. Furikake, a Japanese rice seasoning, adds subtle taste and texture to this salad.

Instructions to make Japanese-style Healthy Komatsuna and Fried Tofu Salad with Ginger:
  1. Pour boiling water over the atsusge to remove the excess oil. Cut it into 0.5-1 cm widths as in this photo. Marinate in ★ sauce.
  2. Julienne the carrot. Sprinkle with salt lightly and allow to sit for a while. Squeeze out the excess moisture.
  3. Prepare the komatsuna by cutting it in half. Cook the tougher stems first, then add the more delicate leaves. Cook the komatsuna until just tender and rinse with running water to cool. Squeeze out the excess moisture. Cut into 3 cm lengths.
  4. Mix the komatsuna, carrot and atsuage with the sauce. Add more mentsuyu if necessary.

Komatsuna is a Japanese mustard spinach. Komatsuna is a type of a leaf vegetable grown commercially in Japan, Korea, and Taiwan. It is also known as the Japanese Mustard Spinach and is usually stir-fried, pickled, boiled, added to soups, or used fresh in salads. What Tofu works best for Tofu Salad? Today I'm being a vegetarian with this Honey Ginger Tofu and Veggie Stir Fry and HELLO WORLD it tastes really superyummy.

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