Cold Tofu with Tomato
You can easily make the dressing in this dish by combining "umami" and sour flavor of tomato, sour and sweet flavor of balsamic vinegar, and "LESS SALT SOY SAUCE". This dressing brings a twist to cold tofu. "LESS SALT SOY SAUCE" has the aroma of normal soy sauce but has lighter saltiness, which harmonizes the ingredients in this dish.
PREPARATION
- Hull tomato, cut in half crosswise, seed, and dice. Remove the hard end of “myoga” (Japanese ginger) and mince.
- Put the tomato and “myoga” cut in STEP1 in a bowl, and combine with "LESS SALT SOY SAUCE" and balsamic vinegar.
- Drain firm tofu, and dice into bite-size. Remove the pit the avocado, peel the skin, and cut into easy-to-eat size.
- Dish up the tofu and avocado, dress with STEP2, and season with extra-virgin olive oil, as you like.
| Servings | 2 servings |
|---|---|
| Cooking Time | 5 |
| Calories (1 serving) | 161 Calories |
| Sodium (1 serving) | 0.6 g |
| Author | YUKA OKUMURA |
Ingredients
1/2 block Firm tofu
1/2 pcs Avocado
1 small size Tomato
1 tablespoon LESS SALT SOY SAUCE
1 teaspoon Balsamic vinegar
as you like Extra-virgin olive oil
PREPARATION
- Hull tomato, cut in half crosswise, seed, and dice. Remove the hard end of “myoga” (Japanese ginger) and mince.
- Put the tomato and “myoga” cut in STEP1 in a bowl, and combine with "LESS SALT SOY SAUCE" and balsamic vinegar.
- Drain firm tofu, and dice into bite-size. Remove the pit the avocado, peel the skin, and cut into easy-to-eat size.
- Dish up the tofu and avocado, dress with STEP2, and season with extra-virgin olive oil, as you like.
