Tofu Salad
Super healthy salad with the taste of Japanese mustard adding an accent to the flavor.First:
Wash tofu (bean curd) lightly and cut into bite-size pieces.
Reconstitute salad seaweed in water until soften and squeeze out water.
Cut out stalk end of tomato. Cut into bite-size pieces.
Cut off the root of kaiwarena (white daikon radish sprouts). Rinse out quickly and drain. Cut into 3 portions in equal length.
Rinse out butter lettuce quickly and drain.
Mix well the ingredients for the
Second:Spread butter lettuce and salad seaweed on plate, and arrange tofu and tomato on the top. Garnish with kaiwarena. Pour
