Ingredients with Measurements:
- 1 block of firm tofu, drained and cubed
- 1/2 cup of kinkoji (pickled daikon), chopped
- 1/2 cup of unshiu (mandarin orange), peeled and segmented
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of cilantro, chopped
- 1 tablespoon of sesame seeds
- Salt and pepper to taste
- Dressing:
- 2 tablespoons of rice vinegar
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 1 tablespoon of grated ginger
- 1 garlic clove, minced
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the cubed tofu, chopped kinkoji, segmented unshiu, sliced red onion, and chopped cilantro.
2. In a separate bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, grated ginger, and minced garlic to make the dressing.
3. Pour the dressing over the tofu mixture and toss gently to combine.
4. Sprinkle sesame seeds over the top of the salad.
5. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 140
- Total fat: 7g
- Total carbohydrates: 14g
- Protein: 8g
Substitutions for ingredients:
- If kinkoji is not available, substitute with pickled ginger or pickled cucumber.
- If unshiu is not available, substitute with any other citrus fruit such as grapefruit or orange.
Variations:
- Add sliced avocado for a creamier texture.
- Add sliced jalapeño for a spicy kick.
Tips and tricks:
- Use a tofu press to remove excess water from the tofu for a firmer texture.
- Make the dressing ahead of time and store in the refrigerator for up to a week.
- Use a mandoline slicer to thinly slice the red onion for a more uniform texture.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- None, serve chilled.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with additional cilantro and sesame seeds.
Garnishes:
- Additional cilantro and sesame seeds.
Pairings:
- Serve as a side dish with grilled chicken or fish.
Suggested side dishes:
- Steamed rice or quinoa.
Troubleshooting advice:
- If the tofu is too soft, press it for longer to remove more water.
Food safety advice:
- Make sure to use clean utensils and wash hands thoroughly before preparing the salad.
- Store leftovers in the refrigerator and discard after 3 days.
Food history:
- Kinkoji is a traditional Japanese pickled daikon that has been enjoyed for centuries.
Flavor profiles:
- The salad is a combination of sweet, sour, and savory flavors with a hint of spice.
Serving suggestions:
- Serve as a light lunch or as a side dish for a larger meal.
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Region: Japanese