Warm tofu salad with shiso
Warm tofu salad with shiso

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, warm tofu salad with shiso. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Australian Gourmet Traveller recipe for tomato salad with shiso and cucumber. Drain tofu (discard liquid), then blend on high speed in a blender, gradually add xanthan gum and blend to combine. Season generously to taste, transfer to a siphon gun, charge with nitrous chargers and set aside.

Warm tofu salad with shiso is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Warm tofu salad with shiso is something that I have loved my whole life.

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

Tofu is one of those things that people either detest, or are just okay with. Unlike other broadly disliked foods (like brussel sprouts), you never hear anyone proclaiming their While the red shiso/tahini combo is really what makes this dish, I realize that dried salted red shiso isn't exactly easy to find. Shiso comes in green or purple leaves with a slightly prickly texture and pointy, jagged edges, and it has a unique and vibrant taste that I could describe as herbaceous and citrusy. Like most leafy herbs, I find it is best used raw, the leaves whole or chiffonaded.

Steps 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 😋

The green variety produces more tender and. This delicious tofu salad is packed with crispy vegetables and marinated tofu and it's topped with a creamy tahini dressing. We went with marinated tofu for this salad. And the recipe for that comes from our marinated tofu recipe. But don't worry, we'll go over it again here.

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