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Daikon and Diced Tofu with Yuzu Kosho Dressing

Cost $5, save $10

Source: Recommended by CookGo

  • 15 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Main Ingredients

    • 🥛 100g firm tofu
    • 150g daikon (5cm piece)
    • 125g pea shoots
    • 🧂 1 pinch salt

  • Yuzu Kosho Dressing

    • 1 tbsp white dashi
    • 1 tbsp vinegar
    • 1/3 tsp yuzu kosho

STEPS

1

Peel the daikon thickly, cut it in half lengthwise, and slice thinly. Trim the pea shoots and cut them into 3cm pieces. Dice the firm tofu into 1.5cm cubes.

2

Boil water in a pot, add salt and tofu, and cook for about 2 minutes until the tofu floats. Remove and pat dry with kitchen paper. Re-boil the water, add daikon, and blanch briefly. Drain well.

3

Mix the dressing ingredients (white dashi, vinegar, yuzu kosho) in a bowl. Add the cooked tofu and daikon, and toss to combine. Add pea shoots and toss lightly.

NUTRIENTS

Per 1 serving

🔥

120

Calories

  • 8g
    Protein
  • 10g
    Carbs
  • 4g
    Fats

đź’ˇ Tips

Yuzu kosho can be substituted with plum paste for a different flavor profile.Adjust the amount of white dashi based on its salt content.Serve immediately for the freshest taste.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.