Skip to main content
Firm Tofu

Clam Salad

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.

Ingredients:

12 ounces tofu

6 ounces canned clams, drained

2 zucchini or Japanese cucumbers

1 medium size carrot, shredded

1 tablespoon sesame seeds, toasted

1 tablespoon mayonnaise

1 tablespoon rice vinegar

1/2 teaspoon salt

 

Preparation:

Heat teflon coated or cast iron skillet until hot; add sesame seeds, shake pan and stir seeds constantly; 2-3 minutes until light brown.  Remove from heat.  Add to lightly pressed tofu.

 

Add last 3 ingredients into tofu and beat well until smooth.  Cut zucchini lengthwise into halves, then cut crosswise into thin slices.  Mix tofu, zucchini and carrot.  Toss in clams.

 

Makes 4 servings.

 

Close Menu

Wow look at this!

This is an optional, highly
customizable off canvas area.

About Salient

The Castle
Unit 345
2500 Castle Dr
Manhattan, NY

T: +216 (0)40 3629 4753
E: [email protected]