Japanese style tofu recipe | Mizuna Salad and Sesame vinaigrette 🥗 скачать в хорошем качестве

Japanese style tofu recipe | Mizuna Salad and Sesame vinaigrette 🥗

Looking for a new way to enjoy mizuna? how about in a salad with tofu! Adding tofu to your salad with this sesame vinaigrette makes for a delicious Japanese style salad. This dressing is very light and can work well on greens alone, or toppings alone. For the salad, I add slices of tofu to make it a light meal!😛 ✅ Learn how to cook Seasonal Japanese food, one recipe and video at a time. Subscribe for new videos posted each Wednesday!    / @alldayieatlikeashark   Adding tofu to salads is one of my favorite ways to start off a meal or eat as a meal itself. The tofu provides all the protein you’d need while the greens add texture and color. The mizuna provides a nice bite and crunchy texture. If you've never had mizuna before it's a leafy green that has a mild flavor. Mizuna goes great in hot pots as wells as salads and pastas or with rice! Thanks to it's light flavor, it's pretty versatile! At the end of a busy work day, or a when I'm craving something light and refreshing, this is one salad I have in my rotation! I usually mix the mizuna with baby greens for a little variety. ☝ For more info on my online Japanese tofu cooking course and to get this recipe visit https://www.tofuryouri.com. There you'll find more info on my Tofu Ryouri Simple Japanese tofu recipes cookbook and more! 😛 🤔question of the day - have you put tofu in your salad before? I began putting tofu in my salads many years ago so that I could eat healthier. This is one of the easier tofu recipes and great for beginners or someone looking for vegetarian Japanese cuisine. ✅ Learn how to cook Seasonal Japanese food, one recipe and video at a time. Subscribe for new videos posted each Wednesday!    / @alldayieatlikeashark   ☝TIP - always make sure you remove excess water from your tofu- The primary types of tofu I use are soft tofu and firm tofu. One of the key steps in making any tofu dish a success is removing excess water from the tofu. Tofu is over 80% water. So if not drained properly you’ll end up with a diluted seasoning or sauce. By removing excess water, you also concentrate the tofu flavor, umami, and improve the texture. If you're frying it, it'll reduce any splattering caused by water mixing with oil. There are several ways you can remove excess water from tofu. Also referred to as mizuwokiru (水を切る), literally to cut the water. One easy way is to use a press like the TofuXpress- https://geni.us/ZI2KKuV (Amazon) 🙏SUPPORT   / alldayieat   🎥🔪Equipment used in my videos- https://www.amazon.com/shop/alldayieat https://kit.com/alldayieat/videograph... 📞Keep in touch    / @alldayieatlikeashark     / alldayieat     / alldayieatlikeashark     / alldayieat   🏡All Day I Eat Like a shark - Home base for all my Japanese recipes and blog posts https://www.alldayieat.com/ DISCLAIMER: As an Amazon Associate I earn from qualifying purchases. This description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support my channel and making more videos for you. Thank you in advance for the support! 🙏 easy tofu recipes #japanesefood #tofurecipes #tofu