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Japanese
Tomato and Watercress Salad with Deep-Fried Tofu, Miso Dressing, and Black Sesame Seeds

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Makes 6 servings

Ingredients

  • 2 pints grape tomatoes, halved
  • Scant 5 cups of watercress (measured after thick stems are removed)
  • 6 ounces deep-fried tofu, cut Into 1/3×¾-inch rectangles (see Note)
  • 1 tablespoon plus 1 teaspoon black sesame seeds
  • ¾ cup Miso Dressing, or more.

Directions

Combine the tomatoes, watercress, tofu, and 1 tablespoon black sesame seeds in a large mixing bowl. Add the Miso Dressing, tossing thoroughly to coat. Taste and add a bit more dressing if desired. Distribute the salad evenly among six small plates and sprinkle each with the remaining black sesame seeds. Serve immediately.

Notes

Deep-fried tofu (sometimes labeled fried tofu) is available in Japanese markets; it comes in two styles: thick cakes and thin sheets. You want the thick cake (called atsu-age or nama-age in Japanese), usually sold in a 12-ounce brick in the refrigerated section. Many Japanese chefs prepare the tofu by soaking it quickly in boiling water (just a few seconds to remove excess oil), and then blotting it dry with paper towels. I find this step unnecessary, especially for this salad.


© 2005 David Rosengarten
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Miso Dressing. For nutritional information on Miso Dressing, please follow the link above.

120kcal (6%)
175mg (17%)
33mg (54%)
113mcg RAE (4%)
523mg
48mg
7g
5g
3g
10g
0mg (0%)
24mg (1%)
1g (5%)
7g (11%)
2mg (12%)
 

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