Tofu Tempura Salad.
You can cook Tofu Tempura Salad using 14 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Tofu Tempura Salad
- Prepare 4-6 of Sprouts Bok Choy.
- It's 1 of Tofu Box Med-Firm.
- It's 1/4 of Japanese Pumpkin.
- You need 1 of Avocado.
- It's 2-3 of Egg (white).
- It's 1/4 of Red Onion.
- Prepare of Spring Mix.
- It's 1-2 tbsp of Panko Bread Crumbs.
- Prepare 1/3-1/4 cup of Unbleached All-purpose Flour.
- It's 1-2 tsp of Corn starch.
- Prepare 3 tsp of Rice Vinegar.
- It's 2 of Carrots.
- Prepare 1/4 of Radish.
- It's 3 of Persian Cucumbers.
Tofu Tempura Salad step by step
- CAUTION: See my other recipes for vegetable shredding tools. Peel and shred carrot/radish, slice cucumbers long ways and set aside in a bowl with rice vinegar..
- Peel the outer bok choy leaflets and drop them in the bottom level of the steamer, and top it off with the inner cores. Steam lightly. Form a bed of greens, and top off with pickled vegetables..
- 1 bowl with egg and at least 1/3 the amount of oil, while the other flour, a fraction of cornstarch, panko and any additional spice seasoning to blend. Cut tofu block sideways into slabs, and then crossways to make even fun size for breading/frying. First egg coating, then raise up until any remaining drip is free, then evenly powder puff and let sizzle in fryer for a couple minutes..
- Turn up heat to medium and cycle through tofu. Flip ‘em over and let dry on a plate..
- Slice pumpkin into slices and prepare any additional flour/cornstarch to whisk remaining egg and flour into tempura batter..
- Turn to low heat, and drain remaining egg mixture, plus an additional egg into 1 bowl with flour mixture. Account for any remaining flour mixture and whisk together, produce balanced consistency light batter for tempura frying..
- Dip pumpkin slices and avocado into batter and let simmer for a minute in fryer. Set aside on plate. Top greens with tempura and Sesame Leaf Salad Dressing (Sesame Soup Base あおじそ) or ゆずだれ Seasonal Yuzu Flavor with grated radish..