Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
- Ingredients (Serves 4)
Silk tofu (soft tofu)
3-4 pieces of lettuce
2 small tomatoes
1 tsp finely chopped leek
1 tsp grated ginger
1 tsp grated garlic
1/4 cup consommé chicken soup
3 tbsp sesame paste
1 + 1/2 tbsp sugar
2 tbsp soy sauce
3 tbsp ground sesame seeds
2 tsp toban djan (Chinese chili paste)
2 tbsp vinegar
1 Drain the tofu. Wrap it in paper towel. Put it in the refrigerator to keep it cool.
2 Prepare the Banbanji dressing:put the sesame paste in the bowl. Dissolve the consommé powder in hot water. Add the consommé soup to the bowl and mix well. Add soy sauce, sugar, vinegar, ground sesame seeds, finely shredded leek, ginger and garlic. Add the toban djan (Chinese chili paste) and mix well.
*Use a little less toban djan for children and elderly people.
3 Cut the cucumbers. If you aren't using Japanese cucumbers, slice the cucumber in half, lengthwise, and scoop out the seeds. Then cut the cucumber in 5 millimeter pieces.
4 Cut the tofu in 6 blocks.
5 Cut the tomatoes into wedges.
6 Tear the lettuce.
7 Combine the lettuce, tomatoes, cucumbers and tofu on a serving plate.
8 Pour the dressing over the salad or serve it on the side.
** Use any of your favorite vegetables for this salad **