Steps to Prepare Homemade Tofu and Crispy Jako Fish Salad

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The ingredients needed to make Tofu and Crispy Jako Fish Salad:

1. Get 200 grams Tofu (I recommend silken)
2. Get 3 tbsp Chirimen jako (semi-dried salted tiny sardines)
3. Get 1/2 head Green leaf or red lettuce
4. Take 1 small bundle Spinach (good for eating raw)
5. Get 5 Cherry tomatoes
6. Prepare 50 ml ◎ Oil-free shiso dressing
7. Take 1 tsp ◎Sesame oil
8. Make ready 3 sheets Korean seaweed (if you don't have, flavored seaweed)

These tacos, filled with crispy sweet-and-spicy tofu, tangy quick-pickled cucumbers, and a crunchy cabbage slaw, make for an awesome option whether you're planning a taco night or a Meatless Monday. Crispy tofu that's still ostensibly healthy feels like a win to me. To maintain maximum crispiness post-frying, move the fried tofu to a wire cooling rack while you finish cooking. I have a deep fondness for these no-longer-crispy tofu cubes and love their savory chew in a quick rice bowl or lunch salad. fish-free. vegetarian.

Steps to make Tofu and Crispy Jako Fish Salad:

1. Drain the tofu (refer to. Slice into 5 cm x 5 cm that's 1 cm thin. Saute the jako in a frying pan with 1 teaspoon of sesame oil until crispy (until the jako starts jumping in the pan and makes a spitting sound.) Then transfer to a plate. - - https://cookpad.com/us/recipes/143046-simple-and-easy-drained-tofu
2. Wash and drain the lettuce and spinach. Cut the spinach into 4-5 cm pieces with a knife, and hand-shred the lettuce into whatever sizes you prefer. The cherry tomatoes can be used as they are, but you can also cut them in half for a nice look.
3. Combine ◎ shiso dressing and 1/2 teaspoon of sesame oil to create the dressing and set aside.
4. Put the lettuce and spinach in a container. Mix in half of the jako and lightly mix. Arrange the tofu on top and sprinkle remaining jako. Use your hands to shred the seaweed and distribute as you like. Garnish the plate with cherry tomatoes and it's finished! Top with the dressing just before eating.

To maintain maximum crispiness post-frying, move the fried tofu to a wire cooling rack while you finish cooking. I have a deep fondness for these no-longer-crispy tofu cubes and love their savory chew in a quick rice bowl or lunch salad. fish-free. vegetarian. You'll find a million uses for this crispy tofu and fun ways to season it! Let it crisp up before turning. (Tofu likes to stick, but once it crisps, it will naturally contract and release itself from the pan. If it is sticking, it is not ready to turn. ) Making crispy tofu.

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