Japanese Tofu Salad (Agedashi Tofu Salad)
This Japanese Tofu Salad has it all - crispy tofu, flavourful dressing and all the crunchy veggies. Perfect for those summer days!
Ingredients
Fried Tofu
- 200g medium firm tofu (cubed)
- cornflour
Salad Vegetables
- 1/2 sweet potato (cubed)
- 1/2 cup red radishes (quartered)
- 1/2 cup tomatoes (quartered)
- 1/2 cup cucumber (cubed)
- salad leafs (handful)
Dressing
- 2 tbsp tsuyu
- 2 tsp sesame oil
- 2 tsp lemon juice
- 10 g grated ginger
Instructions
- Coat the cubed sweet potato in oil and a sprinkle of salt, then pop into the oven or air-fryer at around 190°C (374°F) for 20 minutes, or until golden.
- To shallow-fry the tofu, add enough oil into a pan so that it will cover about half the tofu, then heat to approximately 160°C (320°F).
- Coat the Tofu in cornflour right before adding the hot oil. Cook on both sides until crispy. Transfer to a cooling rack once done.
- In the meantime, combine the dressing ingredients and set aside.
- Once the sweet potato is cooked, add all the salad vegetables into a mixing bowl. Top with the cubes of fried tofu, drizzle with the dressing and serve.