Replace cheese with tofu, and turn it into Japanese-style caprese.
Tofu & Tomato Caprese Salad
Recipe by Chef Kaku (Wasan Brooklyn)
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 2
Ingredients
- 1 Tomato
- ¼ package of Tofu
- ½ Onion. chopped
- 1 Ohba Leaf, julienned
- Pinch of Salted Kombu
Dressing
- 1 Egg Yolk
- 1 tsp Karashi (Yellow Mustard)
- 4 Tbsp Olive Oil
- 1 Tbsp White Balsamic Vinegar
- 1 Tbsp Rice Vinegar
- 1 Tbsp Soy Sauce (Preferably Koikuchi) *1
- 2 Tbsp Grated Onion
- 1 Tbsp Grated Garlic
- 1 tsp Anchovy, chopped
- 1 Tbsp Lemon Juice
Instructions
Peel tomato after steeping it in boiling water. Dry and cool it down.
Chop onion and put them in water. Drain and dry.
- In a medium bowl, mix egg yolk and karashi together.
- Add olive oil and rice vinegar gradually while mixing.
- Add the rest of the dressing ingredients into the bowl. Mix well.
Slice tomato and tofu.
Pour plenty of dressing and garnish with chopped onions, ohba leaves, and salt kombu.
Recipe Notes
*1 Learn the difference between "koikuchi (dark)" and "usukuchi (light)" soy sauces.
