Recipe: Tasty Tofu and Crispy Jako Fish Salad

Recipe: Tasty Tofu and Crispy Jako Fish Salad Delicious, fresh and tasty.

Tofu and Crispy Jako Fish Salad. Instead of the soft, gooey, flavorless mess that people usually describe, you get a rich and flavorful little cube that has crunchy outsides. It's almost like adding meaty croutons to a salad - really a joyful experience for me. Bok Choy is something that I've had in the past, and not had.

Begin by making the crispy shallots.

Heat a frying pan with the sesame oil until very hot.

Put the noodles on two plates, top with the tofu and pour the dressing over both.

You can have Tofu and Crispy Jako Fish Salad using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Tofu and Crispy Jako Fish Salad

1. It’s 200 grams of Tofu (I recommend silken).

2. Prepare 3 tbsp of Chirimen jako (semi-dried salted tiny sardines).

3. Prepare 1/2 head of Green leaf or red lettuce.

4. You need 1 small of bundle Spinach (good for eating raw).

5. You need 5 of Cherry tomatoes.

6. You need 50 ml of ◎ Oil-free shiso dressing.

7. It’s 1 tsp of ◎Sesame oil.

8. It’s 3 of sheets Korean seaweed (if you don't have, flavored seaweed).

Korean-inspired crispy tofu tacos, perfect for a vegetarian taco night or a Meatless Monday.

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.

Press the tofu to drain excess moisture.

To maintain maximum crispiness post-frying, move the fried tofu to a wire cooling rack while you 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.

Tofu and Crispy Jako Fish Salad instructions

1. Drain the tofu (refer to. Slice into 5 cm x 5 cm thats 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.

1. 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..

2. Combine ◎ shiso dressing and 1/2 teaspoon of sesame oil to create the dressing and set aside..

3. 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 its finished! Top with the dressing just before eating..

Crispy rice salad takes the concept of fried rice to the next level. (ABC Life: Hetty McKinnon).

Assemble the salad by combining the crispy rice with the shredded vegetables, tofu and herbs.

Pour over the dressing and toss to coat everything in.

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.