Tomato and Watercress Salad with Deep-Fried Tofu, Miso Dressing, and Black Sesame Seeds
Published by Houghton Mifflin Harcourt
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.
Total Timeunder 15 minutes
OccasionCasual Dinner Party
Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, lactose-free, low carb, peanut free, vegan, vegetarian
Taste and Texturecrisp, light, savory, sharp, sweet, tangy, tart, umami
Type of Dishsalad
- 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.
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.
2005 David Rosengarten