Salty Tofu Salad (Shio-doufu sarada)
Tofu flavored with salt. Topping it with seasoned green salad adds volume, yet keeps it low in calories.
Photographed by Masaya Suzuki
Beans & Tofu
Calorie count is per serving
Ingredients (Serves 4)
- 1 block momen-tofu (350-400 g)
- 1 cucumber
- 4 cherry tomatoes
- 1 tbsp sesame oil
- 1 heaped tsp sugar
- 1 tsp soy sauce
- 1/4 tsp salt
- A pinch of pepper
Sprinkle a little salt on the serving dish. Place the tofu on top and sprinkle on a pinch of salt. Place the empty tofu package over the tofu and weigh it down with a can of juice or something similar to press out the excess moisture. Set aside in the fridge for 15 minutes.
Sprinkling salt over the tofu before pressing seasons the tofu and also quickens the draining process.
Lightly smash the cucumbers with a pestle or empty bottle and cut into 3-4 cm lengths. Remove the stems from the cherry tomatoes and cut in half. Place in a bowl along with the cucumbers.
Thoroughly drain the tofu. Add [A] to the cucumbers and tomatoes and heap on top of the tofu.