Salmon sashimi and soft tofu salad
12 pcs salmon sashimi
2 squares of soft tofu cut into ¼” slices
4 thai chillies cut into ⅛” coins
2 tbsp sesame seeds
12 pea tendrils cut into 2” lengths
soya dressing;
4 tbsp soya
6 tsp rice vinegar
Heat a frying pan on medium heat for 3 minutes. Add the sesame seeds and cook for 4 minutes shaking the pan every minute of so to toast evenly. Pour the seeds out onto a small plate to cool. Set aside until needed.Blend the soya and vinegar together into a small serving bowl and set aside.
assembly:
Place 2 tofu slices onto each serving plate. Place a piece of salmon on top of each tofu slice to fit. Sprinkle with a few chilies and sesame seeds. Stick a pea tendril into the salmon and tofu vertically as garnish on each square. Serve the dressing in a side bowl that can be passed around allowing the guests to drizzle a small amount over top of their portion.
overview:
Freshness of ingredients are essential when it gets this simple. Soft tofu can be purchased at any Asian/Chinese grocery store. It’s sold in white plastic containers covered over in water. This dish should be served with a knife and fork as the tofu is too soft to support chopsticks.
