Japanese Tofu Okra Salad
by Feli Chic'Cuisine
A simple and healthy Japanese salad, garnished with okra, red onion and cucumber, seasoned with soy sauce and toasted sesame oil. This Japanese style okra salad is absolutely delicious!
What is Okra - Prepare and Cooking
Commonly referred to as lady's fingers due to its long, slender, tubelike shape, okra is known to have a positive effect on blood sugar control, among many other health benefits.
These green seed pods are very low in calories, and contain no saturated fats or cholesterol. They are also rich in nutrients, completely non-toxic, and have no adverse side effects.
How to prepare
Okra is a popular and favorite summertime vegetable in Japanese cuisine. It can be cooked in so many ways, such as: grilling, frying, baking/broiling, stewing with tomatoes, making soup.
To prepare okra: trim stalk ends. Okra can be left whole or sliced. Cook until soft and tender.
What you need to know about Tofu
Tofu is a staple in Japanese cuisine, but also a staple in many vegan diets. It’s a soy-based food that's made from curdling soy milk and forming it into a solid block, naturally gluten-free and low in calories. It contains no cholesterol and is an excellent source of iron and calcium. A great source of plant-based protein.
Tofu is also extremely versatile! There are so many different textures and ways to prepare it, especially in Japanese cuisine. You can fry it, blend it, bake it or marinate it.
You'll love this easy Japanese salad!
Ingredients
Serves 4
1 package silken tofu (350g-400g; 10½ oz-14 oz), preferably organic
For the dressing
3 Tbsp toasted sesame oil
3 Tbsp soy sauce
1 Tbsp rice vinegar
1 small garlic clove, grated
1 cm ginger, peeled and finely chopped
For the topping
1/4 cucumber
1/4 red onion
2-3 okra pods
A few salad leaves at your choice (red leaf lettuces, arugula, mesclun), washed
1 Tbsp peanuts, rounded tablespoon, roughly chopped
Method
1. Carefully take the tofu out of the package and drain the water. Set aside.
2. Prapare the dressing: In a bowl, whisk all ingredients together, until combined. Set aside.
3. Prepare the topping: In a saucepan, over medium heat, place okra. Add enough water to cover the okra and salt to taste. Bring to a boil. Cook for 1 minutes. Drain and let cool. Cut the cooked okra into 5 mm pieces.
4. Cut the cucumber and onion into thin strips (matchstick; julienne). Roughly chop the peanuts.
5. Arrange the salad leaves on a plate. Place tofu on the salad. Arrange the rest of the toppings on top. Drizzle with dressing all over. Sprinkle over with peanuts. Serve immediately.
Enjoy!
“There’s no medicine for falling in love.” - 惚れた病に薬なし (horeta yamai ni kusuri nashi)
