Pickled daikon and warm tofu salad

Step 1/7

• 50 g carrot
• 350 g daikon
• 2 green onions
• 200 g tofu
• 20 g cilantro

• cutting board
• knife

Cut daikons and carrot into fine strips. Finely slice spring onions, roughly chop the cilantro. Cut tofu into cubes.

Step 2/7

• 1 tsp salt

• large bowl

Transfer carrots and daikons to a large bowl. Season with salt.

Step 3/7

• 3 tbsp sugar
• 3 tbsp vinegar

Add vinegar and most of the sugar to the vegetables and mix well to combine. Set aside.

Step 4/7

• 200 g tofu

• small saucepan
• cooking spoon

Add water to a small saucepan and bring to a boil. Place tofu into boiling water and allow to cook for approx. 3 – 5 min. until tofu cubes rise to the surface. Drain.

Step 5/7

• 1 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tsp sugar
• 1 tsp salt
• 2 tsp sesame oil

• small bowl

In a small bowl, combine oyster sauce, soy sauce, remaining sugar, and salt.

Step 6/7

• large bowl

Transfer warm tofu to a large bowl. Add the dressing and carefully mix to combine.