Tofu & Wakame Salad

Name: Tofu & Wakame Salad
Yield: 2 Servings
Cuisine: British
Ingredients: 2 tablespoons Dried Cut Wakame; 1-2 leaves Iceberg Lettuce; 300 g Silken Tofu *OR soft type Tofu; Spring Onion *finely chopped; 1/2 tablespoon Sugar; 1/2 tablespoon Toasted Sesame Seeds; 1 tablespoon Soy Sauce; 1 tablespoon Rice Vinegar; 1/2 tablespoon Sesame Oil; Chilli Flakes as required

Hiroko Liston @hirokoliston

Melbourne, Australia

When I don’t want to cook on a hot summer day OR I am just simply too tired, cold Silken Tofu can be a meal. In Japan, there is a dish called ‘Hiyayakko’, that is the dish of chilled soft Tofu enjoyed with a variety of sauces and vegetables OR condiments. I was going to make it today, but the Tofu accidentally broke into pieces, and the dish ended up such a salad. However, it was really good and I quickly took a photo. This is how I made it.

Hiroko Liston @hirokoliston

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Ingredients

2 Servings

2 tablespoonsDried Cut Wakame
1-2 leavesIceberg Lettuce
300 gSilken Tofu *OR soft type Tofu
Spring Onion *finely chopped
Dressing
1/2 tablespoonSugar
1/2 tablespoonToasted Sesame Seeds
1 tablespoonSoy Sauce
1 tablespoonRice Vinegar
1/2 tablespoonSesame Oil
Chilli Flakes as required

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Steps

1

Soak Dried Cut Wakame in water until soft, drain well, and squeeze to remove extra water.
2

Combine all the Dressing ingredients in a bowl, add Wakame, and mix to combine.
3

Tear Iceberg Lettuce into bite-size pieces and place in a serving deep plate. Break OR cut Silken Tofu and arrange on the Lettuce.
4

Spoon the Wakame over Tofu, drizzle all the dressing, sprinkle with some finely chopped Spring Onion, and enjoy immediately.