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!
|Marinated tofu cubes||5 pc|
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
|Grape seed oil||10ml|
|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
|Salt||as per taste|
|Pepper||as per taste|
Herb salad dressing procedure:
Mix all the ingredients and keep in refrigerator for a week.
Katakuriko mix recipe
Katakuriko mix recipe:
Mix all ingredients together and mix well
– Chef Vaibhav
Executive Sous Chef
Hotel Sheraton, New Delhi
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