Tofu and wakame salad

(serves 2)

This is an old recipe from when i first started exploring Japanese cuisine ~ just a simple tofu and seaweed salad but this time with our first batch of delicious home-grown cherry tomatoes! It's simple, vegetarian but tasty with plenty of crunch! 

Prep time: 20 min

Ingredients

10g wakame (dried)

100g watercress

1 cucumber

200g cherry tomatoes

300g silken tofu

2.5g bonito flakes

1/2 T sesame seeds, toasted, to garnish

Dressing

2 T ponzu sauce (or soy sauce if not available)

1/2 T sesame oil

1/2 T white sesame seeds, toasted

Method

1. Rehydrate wakame by soaking in water for 10 minutes. Rinse and dry.

2. Wash and break off watercress into bite-sized pieces and place in a large serving bowl.

3. Dice the cucumber into 0.5cm squares. Add the cucumber and the tomatoes to the serving bowl.

4. Combine the ponzu sauce, sesame oil and sesame seeds. Dress the salad.

5. Cut the tofu into 1.5cm squares and place on top of the salad. Add the bonito flakes and sesame seeds on top to garnish. Serve chilled.