JAPANESE STYLE “CHICORY BOATS” WITH CRISPY TOFU
Japan
vegan
salad
easy
Alexander Flohr
INGREDIENTS FOR 4 PERSONS
For the salad:
4 carrots
½ cucumber
50 g walnut kernels
½ bunch of flat-leaf parsley
2 spring onions
2 tbsp olive oil
TOMAMI Japan (buy here)
A pinch of pepper
For the crispy tofu:
400 g tofu
1 tbsp flour
A pinch each of salt, pepper and sweet paprika powder
Miscellaneous:
2 chicory heads (for serving)
2 tbsp olive oil (for frying)
50 g walnut kernels
2 tbsp unsweetened soy yogurt
A pinch of salt
A little more TOMAMI Japan, if required
INSTRUCTIONS
For the salad, cut the carrots into julienne strips and the spring onions into thin rings. Halve the cucumber, remove the core with a spoon and cut into julienne strips. Drizzle the salad with 2 tablespoons each of olive oil and TOMAMI Japan. Add a pinch of pepper.
Wash and finely chop the parsley and add to the salad. Roughly chop the walnuts and roast in a pan without adding any fat. Cut the tofu into 1 cm cubes and turn in one tablespoon of flour in a separate bowl. Then fry on all sides in 2 tablespoons of olive oil until crispy. Season with a pinch of salt, pepper and sweet paprika powder. Just before serving, season the salad with a pinch of salt. Arrange on a plate with the fresh chicory leaves. Place the salad on top, add the spicy tofu cubes and drizzle everything over
the dish, together with the soy yoghurt, the roasted walnuts and a few drops of TOMAMI Japan.
Our new partner for this recipe is Alexander Flohr. He is a trained road builder, father of three, show chef, blogger, YouTuber and cookbook author. Alex has been producing YouTube videos since 2015. At that time still in cooperation with the animal rights organization Peta Germany, since May 2020 independently on his YouTube channel “Alex cooks here”, on which at least one video with delicious recipes and exciting topics is published every week. Alex is a good example of the fact that even a once staunch meat lover can find the way to a plant-based diet and does not have to forego anything.
