Info
- Course: Appetizer
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 3 Times
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Tomato and Watercress Salad with Deep-Fried Tofu, Miso Dressing, and Black Sesame Seeds
Cookbook
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
Nutritional information does not include Miso Dressing. For nutritional information on Miso Dressing, please follow the link above.
120 kcal
17 % daily value
54 % daily value
4 % daily value
523 mg
48 mg
7 g
5 g
3 g
10 g
0 mg
24 mg
1 g
7 g
12 % daily value
