Kuzushi-dofu no yakumi sarada / tofu salad with condiments
I used to make this with tonburi, the boiled seeds of hokigi [Bassia scoparia or Kochia scoparia], in Japan. Since it is not available where we live, I use chia seeds below, but they are optional.
1/2 of recipe:
72 calories; 4.9 g protein; 4.2 g fat; 3.6 g carbohydrate; 2.1 g net carbs; 91 mg sodium (with 50% reduced-sodium soy sauce); 0 mg cholesterol; 1.5 g fiber; 171 mg potassium
<Ingredients>
150-170 g kinugoshidofu silken soft tofu (168 g in photo)
1 tsp chia seeds (4 g in photo)
2 shiso (aojiso) green perilla leaves (2 g in photo)
1 knob ginger (9 g in photo)
2 myoga Japanese ginger buds (17 g in photo)
1 green onion (8 g in photo)
1/2 tsp sesame oil
1 tsp soy sauce
<Directions>
1.
Drain tofu on zaru strainer or plate (if using a plate, tilt for easier draining) for 30+ minutes.
2.
Break tofu with hands and place in a medium prep bowl.
Add chia seeds, and mix.
Break large tofu chunks to bite size or smaller as you mix with chia seeds.
Set aside.
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