To Prep








( Members)

Tomato-tofu salad with creamy ginger dressing

    • Method
    • Notes
    1. Step 1

      Preheat the oven to 220°C (200°C fan-forced). Place the nori on a baking tray and bake for about 5 minutes, or until toasted. Transfer the nori to a clean coffee grinder or mortar & pestle and grind to a powder. In a small bowl, combine 1 tablespoon of the sesame seeds and ground nori. Set aside.

    2. Step 2

      In a blender, blend the mayonnaise, vinegar, ginger, tamari, mirin, sugar and remaining 2 tablespoons sesame seeds for 1 minute.

    3. Step 3

      Drain the tofu and pat dry with paper towels. Cut the tofu in half lengthways, then crossways into 8 slices, to give 16 squares. Divide the cucumber slices among 4 plates. Place 4 slices of the tofu and 3 slices of tomato over the cucumber on each plate. Divide the avocado, sprouts and spring onions among the plates. Drizzle the dressing over and sprinkle generously with the nori-sesame mixture, and serve. Reserve any remaining nori-sesame mixture for another use.

    The nori-sesame mixture can be made up to 3 days ahead, stored airtight at room temperature. The dressing can be made up to 1 day ahead, covered and refrigerated.

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