Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 1/2 cup of shiokara (Japanese salted and fermented seafood)
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 1 tablespoon of sesame oil
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of sugar
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Cut the tofu into small cubes and place them in a large mixing bowl.
2. Add the shiokara, scallions, and cilantro to the bowl and gently toss to combine.
3. In a small mixing bowl, whisk together the sesame oil, soy sauce, rice vinegar, sugar, red pepper flakes, salt, and pepper.
4. Pour the dressing over the tofu mixture and toss gently to coat.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. When ready to serve, divide the salad into individual bowls or plates and garnish with additional scallions and cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 10g
- Carbohydrates: 8g
- Protein: 10g
Substitutions for ingredients:
- Firm tofu can be substituted with silken tofu or tempeh.
- Shiokara can be substituted with chopped cooked shrimp or crab meat.
- Scallions can be substituted with chopped red onions or shallots.
- Cilantro can be substituted with parsley or basil.
- Sesame oil can be substituted with olive oil or vegetable oil.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.
Variations:
- Add sliced cucumbers or shredded carrots for extra crunch.
- Top with toasted sesame seeds or chopped peanuts for added texture.
- Use a different type of seafood, such as octopus or squid, instead of shiokara.
Tips and tricks:
- Pressing the tofu before using it in the salad will help it absorb more flavor.
- Make sure to refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
- Store any leftovers 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 individual bowls or plates and garnish with additional scallions and cilantro.
Garnishes:
- Additional scallions and cilantro, toasted sesame seeds, chopped peanuts.
Pairings:
- Serve with a side of steamed rice or noodles for a more filling meal.
Suggested side dishes:
- Miso soup, edamame, or a side of pickled vegetables.
Troubleshooting advice:
- If the salad is too salty, rinse the shiokara before using it in the recipe.
Food safety advice:
- Make sure to use fresh ingredients and store any leftovers in the refrigerator.
Food history:
- Shiokara is a traditional Japanese dish made from various types of seafood that have been salted and fermented.
Flavor profiles:
- Salty, savory, slightly sweet, and spicy.
Serving suggestions:
- Serve as a light lunch or dinner, or as a side dish to a larger meal.
Related Categories
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Region: Japanese