Tofu and Crispy Jako Fish Salad
Tofu and Crispy Jako Fish Salad

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, tofu and crispy jako fish salad. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Learn how to make the best crispy tofu in this recipe video. This crispy tofu is baked, not fried, and it's easy to make! Instead of the soft, gooey, flavorless mess that people usually describe, you get a rich and flavorful little cube that has crunchy outsides.

Tofu and Crispy Jako Fish Salad is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Tofu and Crispy Jako Fish Salad is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. 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:
  1. Get 200 grams Tofu (I recommend silken)
  2. Prepare 3 tbsp Chirimen jako (semi-dried salted tiny sardines)
  3. Make ready 1/2 head Green leaf or red lettuce
  4. Get 1 small bundle Spinach (good for eating raw)
  5. Take 5 Cherry tomatoes
  6. Take 50 ml ◎ Oil-free shiso dressing
  7. Get 1 tsp ◎Sesame oil
  8. Take 3 sheets Korean seaweed (if you don't have, flavored seaweed)

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. Tofu always comes with a little of its liquid in the packaging, so its best to drain it thoroughly on kitchen paper before frying, to prevent it from spitting too much. Try our vibrant salad recipe with crispy golden tofu and crunchy vegetables. This easy dish is vegan friendly and low in calories.

Steps to make Tofu and Crispy Jako Fish Salad:
  1. 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
  2. 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.
  3. Combine ◎ shiso dressing and 1/2 teaspoon of sesame oil to create the dressing and set aside.
  4. 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.

Press the tofu to drain excess moisture. To maintain maximum crispiness post-frying, move the fried tofu to a wire cooling rack while you I have a deep fondness for these no-longer-crispy tofu cubes and love their savory chew in a quick rice bowl or lunch salad. To prepare salad, pat tofu cubes dry with a paper towel. Crispy sesame tofu has a crunchy exterior and soft, yielding interior that makes for a wonderful eating experience. Rather than rice noodles, spaghetti squash is paired with the tofu, fish sauce, cilantro, tamarind, scallion, garlic, bean sprouts, and roasted peanuts.

So that is going to wrap this up with this special food tofu and crispy jako fish salad recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!