Warm tofu salad with shiso
Warm tofu salad with shiso

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, warm tofu salad with shiso. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Warm tofu salad with shiso is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Warm tofu salad with shiso is something that I’ve loved my whole life.

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. 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.

To begin with this particular recipe, we have to prepare a few ingredients. You can have warm tofu salad with shiso using 19 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Warm tofu salad with shiso:
  1. Get olive oil/ neutral oil
  2. Take shallots, peeled and finely chopped
  3. Get garlic, peeled and crushed
  4. Make ready chunk fresh ginger, peeled and grated
  5. Take Daikon - this was about half a big daikon; sliced thinly
  6. Get small-medium cucumber, sliced thinly on the diagonal
  7. Make ready tatsoi (or pak choi or another green)
  8. Make ready red radishes, finely chopped
  9. Take spring onions, finely chopped
  10. Prepare sesame seeds, toasted
  11. Take Firm tofu - pressed and cubed
  12. Get For the dressing
  13. Prepare mirin
  14. Get soy sauce
  15. Take toasted sesame oil
  16. Get sake - optional
  17. Get tsps ume plum seasoning - optional
  18. Prepare Juice of 1/2 small lemon
  19. Take 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.

Instructions to make Warm tofu salad with shiso:
  1. 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.
  2. 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.
  3. Add the cucumber and daikon. Sauté for a minute or so.
  4. Add the tatsoi and sauté for a couple of minutes.
  5. Take off the heat. Stir in some of the dressing and the tofu.
  6. Serve with the spring onion, radishes, sesame seeds and extra chopped shiso leaves on top. Add more dressing. Enjoy 😋

Note: Chinkiang vinegar, broad bean paste, and chili oil can all be found readily in. Add tofu and toss to coat. Cover and place in fridge to marinate overnight if possible. Remove plates from the WW Steamer. Tofu cubes are marinated in soy sauce and lemon, then breaded and fried creating a crunchy and flavorful component to this mixed salad.

So that is going to wrap this up for this special food warm tofu salad with shiso recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!