Pickled daikon and warm tofu salad

Step 1/7

• 25 g carrot
• 175 g daikon
• 1 green onions
• 100 g tofu
• 10 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

• ½ tsp salt

• large bowl

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

Step 3/7

• 1½ tbsp sugar
• 1½ tbsp vinegar

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

Step 4/7

• 100 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

• ½ tbsp oyster sauce
• 1 tbsp soy sauce
• ½ tsp sugar
• ½ tsp salt
• 1 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.

Step 7/7

Sprinkle tofu with chopped spring onions and cilantro . Serve with pickled radish.

Enjoy your meal!