Agedashi tofu with salmon and cucumber
( SERVES 4 )
1/2/2012
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Ingredients
(You can click on ingredients to see more related recipes)
| 400 g | Tofu - firm |
| 2 tbsp | Vegetable oil |
| ¾ cup | Rice flour |
| 300 g | Salmon, fresh |
| 2 | Lebanese cucumber, or half a telegraph |
| 1 | Spring onion |
Dressing
| 2 tbsp | Mirin |
| 1 tbsp | Soy sauce |
| 2 tsp | Lemon juice |
| ½ tbsp | Dashi |
| 1 tsp | Sesame oil |
Directions
- Slice the tofu. Preheat a fry pan and add the oil.
- Dust the slices of tofu in the flour then fry until golden on all sides. Drain on paper towels.
- Remove the skin and any bones from the salmon. Slice as finely as possible.
- Slice the cucumber.
- Make the dressing by whisking the ingredients together.
- Serve the tofu in bowls, spoon the dressing over before topping with shredded spring onion. Neatly arrange the salmon and cucumber on the plates.
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