Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, tofu tempura salad. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Tofu Tempura Salad is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Tofu Tempura Salad is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have tofu tempura salad using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Tofu Tempura Salad:
- Prepare 4-6 Sprouts Bok Choy
- Get 1 Tofu Box Med-Firm
- Take 1/4 Japanese Pumpkin
- Get 1 Avocado
- Get 2-3 Egg (white)
- Make ready 1/4 Red Onion
- Take Spring Mix
- Take 1-2 tbsp Panko Bread Crumbs
- Make ready 1/3-1/4 cup Unbleached All-purpose Flour
- Prepare 1-2 tsp Corn starch
- Make ready 3 tsp Rice Vinegar
- Prepare 2 Carrots
- Take 1/4 Radish
- Prepare 3 Persian Cucumbers
Steps to make Tofu Tempura Salad:
- CAUTION: See my other recipes for vegetable shredding tools. Peel and shred carrot/radish, slice cucumbers long ways and set aside in a bowl with rice vinegar.
- Peel the outer bok choy leaflets and drop them in the bottom level of the steamer, and top it off with the inner cores. Steam lightly. Form a bed of greens, and top off with pickled vegetables.
- 1 bowl with egg and at least 1/3 the amount of oil, while the other flour, a fraction of cornstarch, panko and any additional spice seasoning to blend. Cut tofu block sideways into slabs, and then crossways to make even fun size for breading/frying. First egg coating, then raise up until any remaining drip is free, then evenly powder puff and let sizzle in fryer for a couple minutes.
- Turn up heat to medium and cycle through tofu. Flip ‘em over and let dry on a plate.
- Slice pumpkin into slices and prepare any additional flour/cornstarch to whisk remaining egg and flour into tempura batter.
- Turn to low heat, and drain remaining egg mixture, plus an additional egg into 1 bowl with flour mixture. Account for any remaining flour mixture and whisk together, produce balanced consistency light batter for tempura frying.
- Dip pumpkin slices and avocado into batter and let simmer for a minute in fryer. Set aside on plate. Top greens with tempura and Sesame Leaf Salad Dressing (Sesame Soup Base あおじそ) or ゆずだれ Seasonal Yuzu Flavor with grated radish.
So that’s going to wrap this up for this special food tofu tempura salad recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
