How Do You Prepare Japanese Cold Tofu Salad With Lemon Soy Dressing?
Japanese cooking focuses on freshness, presentation and simplicity. The cuisine is often dictated by the time of year to ensure the freshest possible ingredients. Ice cold dishes like the following Japanese Cold Tofu Salad with Lemon Soy Dressing are often served during the hottest days of summer with sauces used sparingly. Begin by making the Lemon Soy Sauce Dressing. Put into a small cooking pan: 1/3 cup of freshly squeezed lemon juice, and 1/3 cup of soy sauce, also add: 5 teaspoons of rice vinegar. Stir. Put stove burner n medium high and place small cooking pan on burner. Bring the Lemon Soy Sauce Dressing to a bowl. Remove the pan from the burner; let the dressing cool then cover and refrigerate for about 20 minutes. Drain two blocks of Tofu. Cut Tofu into eighteen 1″ by 1″ pieces. Add the cut Tofu to a large bowl filled with 5 cups ice cubes and 3 cups water. Cover and refrigerate for 30 minutes. Cut 6 green onion tops into 18 pieces. Drain cold Tofu. Put 3 1″ cubed pieces of To
