Japanese Tofu Salad
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Ingredients
for
- Ingredients
- 2 Tbsps Rice wine vinegar
- 1 Tbsp Almond butter
- ½ cup Avocado oil
- 2 cups firm Tofu (cubed)
- ⅓ cup white Sesame seeds
- ⅓ cup white Sesame seeds
- 2 cups pink Seaweed (roughly chopped)
- 3 cups Wakame seaweed (roughly chopped)
- salt
- peppers
Preparation steps
1.
Whisk together the rice wine vinegar, almond butter, and seasoning in a small mixing bowl. Whisk in the oil in a slow, steady stream until the dressing has emulsified.
2.
Roll the cubes of tofu in the sesame seeds, pressing them gently into the seeds to adhere.
3.
Toss the two seaweeds with the dressing and arrange with the tofu cubes in bowls.
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