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Saturday, 22 October 2016

Spicy Tofu Salad ε‡‰ζ‹Œθ±†θ…

A light and easy to prepare appetising cold salad to go with porridge on a hot day πŸ˜€

Servings: 4


1 box organic pressed tofu, 300g

Salad Dressing

1 tsp Korean chilli paste
1/2 tsp Korean bean paste/low salt miso
1 tbsp raw sugar
1 tsp sesame oil
1 lime juice
2 cloves garlic, chopped
1 stalk spring onion, cut
1 tbsp toasted sesame seeds

1. Place the pressed tofu on a steamer stand resting on a plate.  Fill the empty tofu box with water, and sits on the tofu. This is to "press" out any extra water from the tofu, so the salad would not be too wet after adding the salad dressing.

After about 1 hour, some tofu water was collected on the plate.

2. While waiting for the tofu to drain out extra water, mix the salad dressing and keep it in the fridge.
Leave a little cut spring onion and sesame seeds aside for garnishing before serving.

3. Cut the tofu into 8 portions.

4. Coat the tofu cubes with the salad dressing by hands. Due to the delicate nature of the tofu, it is best to coat the tofu one by one.

5. Keep the tofu salad in the fridge till ready to serve. As the tofu would continue to drain out water, it is best to coat the tofu only when you're about to serve. Best to consume within an hour 😊

Enjoy with a bowl of warm porridge πŸ˜‹

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