Vegan-Friendly Nanohana and Aburaage Salad

Name: Vegan-Friendly Nanohana and Aburaage Salad
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 bunch Nanohana; 1 Aburaage; 1 tbsp Vegan mayonnaise; 1 tsp Soy sauce; 1/2 tsp Ground white sesame seeds; 1 dash Shichimi spice or ichimi spice (optional)

cookpad.japan @cookpad_jp

Everybody loves the soy sauce-mayo combination! This was made by ingredients I had leftover in my fridge.

You could also add mushrooms (I recommend shimeji).
If you're not vegetarian, feel free to add white fish, chicken tenders, scallops, etc.
I calculated that removing the oil from the aburaage will lower the calorie count by 15 calories. Recipe by Yukoai_yukoi

Everybody loves the soy sauce-mayo combination! This was made by ingredients I had leftover in my fridge.

cookpad.japan @cookpad_jp

Everybody loves the soy sauce-mayo combination! This was made by ingredients I had leftover in my fridge.

Saved

Ingredients

2 servings

1/2 bunchNanohana
1Aburaage
1 tbspVegan mayonnaise
1 tspSoy sauce
1/2 tspGround white sesame seeds
1 dashShichimi spice or ichimi spice (optional)

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Steps

1

Place the aburaage on top of colander and pour boiling water over it to drain the oil.
2

Cook the fried tofu in a frying pan (or griddle, grill, toaster oven) until crisp. Cut into thin and long pieces, about 2 cm in length.
3

Cut the nanohana into 5 cm pieces.
4

Blanch the nanohana by first boiling the stems for 30 seconds in salted water and then add the leaves for about 1 minute. Drain in a colander.
5

Combine the mayonnaise, soy sauce, and ground sesame seeds in a bowl. Mix in the aburaage and nanohana.
6

Optionally sprinkle with shichimi or ichimi spice and it's done!