Ingredients
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10 g dried Kombu seaweed
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3 mini Cucumber
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1 block extra-firm TofuI used ginger tofu, but you can use any type
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1/4 cup Rice flour
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1 medium-sized Daikon
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1 tablespoon Toasted sesame oil
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1 tablespoon Soy sauce
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For the vinaigrette:
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1/4 cup Toasted sesame oil
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1/4 cup Rice vinegar
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3 tablespoons juice Lime
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2 tablespoons Maple syrup
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2 tablespoons freshly minced Parsley
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1 tablespoon grated Ginger
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1 tablespoon Soy sauce
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1 tablespoon Sesame seeds
Directions
Kombu seaweed is great for salads. You can find it in most supermarkets, already sliced and ready to be rehydrated. With a package of 10 grams, you will get 100 grams of rehydrated seaweed. This salad mixes kombu with fresh cucumber, daikon, and stir-fried tofu. Everything is seasoned with a vinaigrette with an incredible flavour!
To prepare this kombu salad, start with rehydrating the kombu by following the instruction on the package. Then, slice the daikon and cucumber very thinly with a mandolin or a ribbon spiralizer. Prepare the sauce by whisking all the ingredients together. Finally, drain and dice the tofu, coat it in rice flour, and stir-fry for a few minutes in sesame oil.
Mix everything in a large salad bowl and serve warm or cold!
Steps
1
Done
5 minutes
|
Rehydrate the kombu |
2
Done
5 minutes
|
Slice and dice |
3
Done
5 minutes
|
Prepare the vinaigrette |
4
Done
5 minutes
|
Cook the tofu and mix |
5
Done
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Serve |