Tasty Tofu Tempura Salad With Strawberries and Asian Peaches
Ready In: 13 mins
Serves: 4
Yields: 4 salads
Ingredients
- 4 ounces extra fine tofu (drained, cut into 1/2 inch cubes)
- 4 ounces soy sauce (preferably citrus soy sauce called Yuzu, check the Asian foods aisle)
- 2 ounces cornstarch (seasoned with a pinch of Cayenne Pepper and Salt)
- 1 cup oil (for frying)
- 2 ounces reduced white balsamic vinegar
- 6 ounces spinach (Arugala or Spring Mix is good too)
- 3 ounces strawberries
- 2 ounces Asian pears (check the Asian aisle at your local supermarket)
- 1 ounce fennel bulb (shaved or cut into small dice)
- 1 tablespoon pumpkin seeds (toasted Mexican pumpkin seeds)
Directions
- Toss the tempura cubes into the seasoned cornstarch.
- Fry in a shallow pan until light golden. This will not take long. Remove with slotted spoon and drain on paper towels.
- Drizzle a mixing bowl with the white balsamic reduction.(You'll get more even mixing without over doing it).
- Add remaining ingredients except for the pepitos.
- Toss in the tofu.
- Separate salad between four plates.
- Garnish each plate with the pepitos.
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