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mayonnaise rice vinegar fresh ginger sesame seeds soy sauce rice wine sugar soft tofu Japanese cucumbers avocado daikon radish sprouts green onions furikake seasoning
Viewed: 41 - Published at: 4 years agoIngredients
- 13 cup reduced-fat vegan mayonnaise
- 1/4 cup unseasoned rice vinegar
- 3 Tbs. minced fresh ginger
- 2 Tbs. toasted sesame seeds
- 4 tsp. tamari or low-sodium soy sauce
- 2 tsp. mirin (rice wine)
- 1 1/2 tsp. sugar
- 1 16-oz. pkg. soft tofu, drained
- 3 Japanese cucumbers, 1 English cucumber, or 2 garden cucumbers, thinly sliced
- 1 avocado, halved and sliced
- 2 oz. daikon radish sprouts, trimmed
- 6 green onions, thinly sliced
- 4 tsp. veg furikake seasoning, such as Eden Shake
Method
- To make Dressing: Blend all ingredients in blender 1 minute.
- Chill.
- To make Salad: Cut tofu into 12 rectangular slices.
- Lay 3 slices of tofu, overlapping slightly, on each of 4 plates.
- Arrange cucumber slices around tofu, and fan avocado slices on plates.
- Scatter sprouts, then green onions over vegetables.
- Drizzle Dressing over Salad.
- Sprinkle with furikake.
