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Japanese tofu salad

Name: Japanese tofu salad
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 2 Tbsps Rice wine vinegar; 1 Tbsp Almond butter; 0.5 cup Avocado oil; 2 cups firm Tofu (cubed); 0.333 cup white Sesame seeds; 0.333 cup white Sesame seeds; 2 cups pink Seaweed (roughly chopped); 3 cups Wakame seaweed (roughly chopped); salt; peppers

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Difficulty:

easy

Preparation:

10 min.

Preparation

ready in 20 mins

Ingredients

for

servings

Ingredients: 2 Tbsps Rice wine vinegar; 1 Tbsp Almond butter; ½ cup Avocado oil; 2 cups firm Tofu (cubed); 0.333 cup white Sesame seeds; 0.333 cup white Sesame seeds; 2 cups pink Seaweed (roughly chopped); 3 cups Wakame seaweed (roughly chopped); salt; peppers

How healthy are the main ingredients?

Tofu Avocado oil Sesame seeds salt

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Preparation steps

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.

Roll the cubes of tofu in the sesame seeds, pressing them gently into the seeds to adhere.

Toss the two seaweeds with the dressing and arrange with the tofu cubes in bowls.

Japanese tofu salad

Ingredients

Preparation steps

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