Koya Tofu Salad

Koya Tofu Salad is a refreshing and nutritious dish that combines the unique texture of freeze-dried tofu with crisp vegetables and a zesty dressing. This dairy-free Japanese side dish offers a delightful blend of flavors and is perfect for any meal.

Ingredients

• Koya tofu (freeze-dried tofu) - 50 grams
• Cucumber - 1 medium, sliced
• Carrot - 1 medium, julienned
• Radish - 4 small, thinly sliced
• Red bell pepper - 1/2, thinly sliced
• Green onions - 2, chopped
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Soy sauce - 1 tablespoon
• Maple syrup - 1 teaspoon
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Rehydrate the koya tofu by placing it in a bowl and covering it with hot water. Let it sit for about 10 minutes until soft, then drain and pat dry.
2. In a large mixing bowl, combine the cucumber, carrot, radish, red bell pepper, and green onions.
3. Once the koya tofu is rehydrated, cut it into bite-sized cubes and add it to the bowl with the vegetables.
4. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, maple syrup, salt, and black pepper to create the dressing.
5. Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
6. Sprinkle sesame seeds on top for garnish and serve immediately or chill in the refrigerator for 10 minutes before serving.

Nutrition

• Calories: 150
• Protein: 8 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• High in protein due to tofu, supporting muscle health.
• Rich in vitamins and minerals from fresh vegetables, promoting overall health.

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