Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, tofu and crispy jako fish salad. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Tofu and Crispy Jako Fish Salad is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Tofu and Crispy Jako Fish Salad is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook tofu and crispy jako fish salad using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Tofu and Crispy Jako Fish Salad:
- Get 200 grams Tofu (I recommend silken)
- Prepare 3 tbsp Chirimen jako (semi-dried salted tiny sardines)
- Make ready 1/2 head Green leaf or red lettuce
- Make ready 1 small bundle Spinach (good for eating raw)
- Prepare 5 Cherry tomatoes
- Take 50 ml ◎ Oil-free shiso dressing
- Take 1 tsp ◎Sesame oil
- Make ready 3 sheets Korean seaweed (if you don't have, flavored seaweed)
Put the noodles on two plates, top with the tofu and pour the dressing over both. 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. You'll find a million uses for this crispy tofu and fun ways to season it!
Instructions to make Tofu and Crispy Jako Fish Salad:
- 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
- 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.
- Combine ◎ shiso dressing and 1/2 teaspoon of sesame oil to create the dressing and set aside.
- 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.
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. ) The original crispy tofu snack is deep fried until crispy and golden. It is then served in a brown sauce that is garlicky and slightly sweet. I love to serve crispy tofu on these red food trays, just like how street vendors and stores do in China. They are perfect to serve snacks or appetizers at home or for a.
So that is going to wrap this up for this special food tofu and crispy jako fish salad recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
