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Firm Tofu

Clam Salad

By June 30, 2021No Comments

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


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



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.


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