Ingredients
The following ingredients have 2 Servings
- 1/4 cup dried seaweed (wakame)
- 7 ounce silken tofu
- 1/3 English cucumber (Sliced in half lengthwise and into quarters)
- 4 cherry tomatoes (sliced in half)
- 1 thumb size ginger (peeled and grated)
- wasabi paste (optional)
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1/2 tablespoon mirin
- 2 tablespoons dashi stock
Instruction
- Drain and wrap tofu in paper towel (to remove excess water).
- Put dried seaweed in cold water (enough to be submerged) and let sit for 5 minutes. Drain and squeeze out excess water and divide equally among two bowls.
- Unwrap tofu and gently slice into bite size cubes. Divide and add to the seaweed.
- Top with cucumber, tomatoes, grated ginger and a little wasabi paste.
- Pour dressing and serve immediately.
