7.5.15

| Recipe | Tofu Salad + Olive Oil Citrus Dressing


I recently reworked my tomato salad and relished it from my balcony perch one sunny lunchtime. It is such a simple dish to prepare and great if you are working from home because it is revitalising and quick to make.

The coming together of a good olive oil and Japanese citrus soy sauce is a real east meets west delectable flavour that is perfect for warmer weather.


Fork from Iittala + Bowl from Muji + Jug from Reiko Kaneko

Fork from Iittala + Bowl from Muji + Jug from Reiko Kaneko

|Ingredients|

1/2 block per person of chilled soft tofu
Tomatoes, washed sliced into rounds and cut in halves
Avocado - allow for a half per person.
A good sprinkle of toasted black sesame seeds
1 tablespoon(s) of ajipon 
1 or 2 teaspoon of olive oil  depending on your taste
1 teaspoon of sushi vinegar
a few drops of rayu (if you want a chili kick)or a little bit of wasabi.


|Method|

1. Drain the tofu and wrap it in some kitchen roll and put it back in the fridge for 10 minutes to take out some of the moisture.

2. Cut the tofu in half length ways and then into large squares and put them into a dish. 

3. Slice tomatoes and place in a bowl.


4. Peel and slice avocado and add to the bowl.

5. Mix together the ajipon, olive oil, sushi vinegar, black sesame and rayu or wasabi in a small jug. Taste and add more of what you fancy.

6. Pour the dressing over tofu, tomato and avocado and enjoy.



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