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turmeric firm tofu egg brown rice flour ground turmeric salt black pepper regular olive oil dressing mirin sesame oil apple cider vinegar honey Asian pear black sesame seeds salt
Viewed: 32 - Published at: 3 years agoIngredients
- Turmeric coated Tofu
- 12 ounces firm tofu, suitable for stir-frying
- 1 egg
- 1.2 ounces brown rice flour
- 1 teaspoon ground turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/1/2 - 2 tablespoons regular olive oil
- Kimchi dressing and others
- 1/2 cup chopped kimchi
- 1 tablespoon juice from kimchi
- 1/2 tablespoon mirin
- 1/2 tablespoon pure sesame oil
- 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon honey
- 1 Asian pear (about 18oz)
- 1.4 ounces your favorite crunch greens
- 1 teaspoon black sesame seeds
- 1 pinch salt and black pepper (optional)
Method
- Mix all ingredients for kimchi dressing (chopped kimchi, kimchi juice, mirin, sesame oil, cider vinegar, honey) and set aside.
- Beat 1 egg and set aside.
- Mix rice flour, ground turmeric, salt and pepper. Place it in a tray.
- Cut tofu into cubes big enough to be a couple of bite size (about 1.4 x 2 inch/ 3.5 x 5cm).
- Gently coat tofu cubes with beaten egg, then evenly with the mix dusting off any excess flour.
- In a non-stick pan, heat a tablespoon of oil over medium heat.
- Add tofu cubes, cook until all sides are golden and crispy. It should take somewhere between 1-3 minutes on each side. Add more oil gradually when needed.
- Transfer cooked tofu onto a tray with kitchen towel to remove any excess oil.
- Remove the core of pear, cut it into strips in any thickness you desire.
- In a dry pan, lightly toast black sesame seeds (about 25-30 seconds) over medium-high heat.
- Assemble the salad. Place greens on the bottom, add tofu, pear and kimchi dressing on top.
- Taste all the elements of salad together, season with a pinch of salt and pepper if necessary.
- Sprinkle toasted black sesame seeds to finish.
