Marinated Tofu with Baby Cress Salad

The countdown for the New Year has already begun! As we wait with bated breath to soak in the season’s celebrations and welcome the New Year, Chef Vaibhav, Executive Sous Chef – Hotel Sheraton, New Delhi has shared with our readers a simple recipe of Marinated Tofu with Baby Cress Salad which we all can try and enjoy at home.

Well, nothing can beat the good food that accompanies the New Year’s Eve celebrations. And you can ring in 2017 and make these celebrations grander and more special with this wonderful recipe shared by the Chef. But please don’t forget to give us your feedback.

Wish all our readers a very Happy New Year!

Ingredients quantity
Marinated tofu cubes5 pc
Herb salad20gm
Avocado1 no
Katakuriko mix50gm
Oilfor frying

Procedure:

Press the firm tofu until the liquid comes out, then covered with all the sides with the marinated base, keep it marinated for 4 hours. After 4 hours, clean all the miso then cut into cubes, coated with katakuriko mix before frying.

Marinated tofu base

Ingredientsquantity
Ginger juice30gm
Miso paste50gm
Garlic chop10gm
Yamasa soy10ml
Grape seed oil10ml
Grated radish paste

Miso marinade procedure:

Combine the miso with ginger juice. Then add grated radish, soy and garlic and mix well.

Herb salad dressing

Ingredients                                   Quantity                           
Rice vinegar60ml
Salad oil60ml
Sugar15gm
Sesame oil5ml
Plum3 no
Saltas per taste
Pepperas per taste

Herb salad dressing procedure:

Mix all the ingredients and keep in refrigerator for a week.

Katakuriko mix recipe

Ingredients quantity
Potato starch1kg
Sichimi300gm
Salt50gm
Black pepper10gm

Katakuriko mix recipe:

Mix all ingredients together and mix well

 

– Chef Vaibhav

Executive Sous Chef

Hotel Sheraton, New Delhi

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