Salad > Vegetable Salads > Asian Salads > Japanese Salads > Komatsuna Salads

Komatsuna and Tofu Salad Recipe

Ingredients with Measurements:
- 1 bunch of komatsuna (about 4 cups)
- 1 block of firm tofu (14 oz)
- 1/4 cup of sliced almonds
- 1/4 cup of dried cranberries
- 1/4 cup of chopped scallions
- 1/4 cup of olive oil
- 2 tablespoons of rice vinegar
- 1 tablespoon of honey
- Salt and pepper to taste

Special equipment needed:
- None

Step-by-step instructions:

1. Rinse the komatsuna leaves and pat them dry with a paper towel. Cut off the stems and chop the leaves into bite-sized pieces.
2. Cut the tofu into small cubes and set aside.
3. In a small bowl, whisk together the olive oil, rice vinegar, honey, salt, and pepper to make the dressing.
4. In a large mixing bowl, combine the komatsuna, tofu, sliced almonds, dried cranberries, and chopped scallions.
5. Pour the dressing over the salad and toss gently to coat all the ingredients.
6. Serve immediately or chill in the refrigerator until ready to serve.


- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories per serving: 290
- Total fat: 22g
- Saturated fat: 3g
- Cholesterol: 0mg
- Sodium: 170mg
- Total carbohydrates: 16g
- Dietary fiber: 3g
- Sugars: 10g
- Protein: 10g

Substitutions for ingredients:
- Komatsuna can be substituted with spinach or any other leafy green.
- Sliced almonds can be substituted with any other type of nut.
- Dried cranberries can be substituted with raisins or any other dried fruit.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.

Variations:
- Add sliced avocado or cherry tomatoes for extra flavor and nutrition.
- Use grilled or baked tofu instead of raw tofu for a different texture.
- Swap out the almonds and cranberries for sunflower seeds and dried apricots.

Tips and tricks:
- Make sure to dry the komatsuna leaves well to prevent the salad from becoming too watery.
- Use a tofu press to remove excess water from the tofu for a firmer texture.
- Toast the almonds in a dry skillet for a few minutes to enhance their flavor.

Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- This salad is best served cold and does not need to be reheated.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra sliced scallions or chopped fresh herbs.

Garnishes:
- Sliced scallions
- Chopped fresh herbs (such as parsley or cilantro)

Pairings:
- This salad pairs well with grilled chicken or fish.

Suggested side dishes:
- Steamed brown rice
- Roasted sweet potatoes
- Grilled vegetables

Troubleshooting advice:
- If the salad is too dry, add more dressing or a drizzle of olive oil.
- If the salad is too watery, make sure to dry the komatsuna leaves well and use a tofu press to remove excess water from the tofu.

Food safety advice:
- Make sure to wash your hands and all equipment before preparing the salad.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.

Food history:
- Komatsuna is a leafy green vegetable that is popular in Japanese cuisine.

Flavor profiles:
- This salad has a sweet and tangy flavor from the honey and rice vinegar dressing, with a nutty crunch from the sliced almonds and a chewy texture from the dried cranberries.

Serving suggestions:
- Serve this salad as a light lunch or as a side dish with your favorite protein.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Japanese

Taste: Tangy, Savory, Nutty, Crisp