Ingredients with Measurements:
- 1 block of firm tofu, drained and cubed
- 1 large carrot, julienned
- 1 small daikon radish, julienned
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 green onions, thinly sliced
Special equipment needed:
- Julienne peeler or mandoline slicer
Step-by-step instructions:
1. In a small bowl, mix together rice vinegar, sugar, salt, soy sauce, and sesame oil until sugar is dissolved.
2. In a large bowl, combine cubed tofu, julienned carrot, and julienned daikon radish.
3. Pour the dressing over the vegetables and tofu, and toss to coat evenly.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Before serving, sprinkle toasted sesame seeds and sliced green onions on top.
Time:
Preparation time: 15 minutes
Cooking time: None
Total time: 45 minutes (including refrigeration time)
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 9g
Protein: 8g
Sodium: 540mg
Sugar: 7g
Fiber: 2g
Substitutions for ingredients:
- You can use white vinegar instead of rice vinegar.
- Honey or agave nectar can be used instead of sugar.
- Shredded cabbage can be used instead of daikon radish.
Variations:
- Add sliced cucumber or bell pepper for extra crunch.
- Use a different type of vinegar, such as apple cider vinegar or balsamic vinegar.
- Add a tablespoon of miso paste to the dressing for extra umami flavor.
Tips and tricks:
- To make julienned vegetables, use a julienne peeler or mandoline slicer.
- Make sure to drain the tofu well before cubing it to prevent excess water in the salad.
- Toast sesame seeds in a dry pan over medium heat until golden brown and fragrant.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 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 sesame seeds and sliced green onions.
Garnishes:
- Extra sesame seeds
- Sliced green onions
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a side of steamed rice or noodles.
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the dressing is too sour, add a little more sugar to balance the flavors.
- If the salad is too watery, drain excess liquid before serving.
Food safety advice:
- Make sure to properly wash and julienne the vegetables before using.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Namasu is a traditional Japanese dish made with julienned vegetables and vinegar. It is often served as a side dish or appetizer. Tofu is a popular ingredient in Japanese cuisine and is often used as a meat substitute.
Flavor profiles:
This salad is tangy, sweet, and savory with a nutty sesame flavor.
Serving suggestions:
Serve this salad as a side dish or appetizer. It is also a great option for a light lunch or dinner.
Related Categories
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Region: Japanese
Taste: Tangy, Sweet, Sour, Refreshing, Crisp