Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, tofu tempura salad. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Tofu Tempura Salad is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Tofu Tempura Salad is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have tofu tempura salad using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Tofu Tempura Salad:

1. Get Sprouts Bok Choy
2. Make ready Tofu Box Med-Firm
3. Prepare Japanese Pumpkin
4. Make ready Avocado
5. Take Egg (white)
6. Prepare Red Onion
7. Take Spring Mix
8. Prepare Panko Bread Crumbs
9. Get Unbleached All-purpose Flour
10. Prepare Corn starch
11. Make ready Rice Vinegar
12. Make ready Carrots
13. Get Radish
14. Get Persian Cucumbers

Instructions to make Tofu Tempura Salad:

1. CAUTION: See my other recipes for vegetable shredding tools. Peel and shred carrot/radish, slice cucumbers long ways and set aside in a bowl with rice vinegar.
2. Peel the outer bok choy leaflets and drop them in the bottom level of the steamer, and top it off with the inner cores. Steam lightly. Form a bed of greens, and top off with pickled vegetables.
3. 1 bowl with egg and at least 1/3 the amount of oil, while the other flour, a fraction of cornstarch, panko and any additional spice seasoning to blend. Cut tofu block sideways into slabs, and then crossways to make even fun size for breading/frying. First egg coating, then raise up until any remaining drip is free, then evenly powder puff and let sizzle in fryer for a couple minutes.
4. Turn up heat to medium and cycle through tofu. Flip ‘em over and let dry on a plate.
5. Slice pumpkin into slices and prepare any additional flour/cornstarch to whisk remaining egg and flour into tempura batter.
6. Turn to low heat, and drain remaining egg mixture, plus an additional egg into 1 bowl with flour mixture. Account for any remaining flour mixture and whisk together, produce balanced consistency light batter for tempura frying.
7. Dip pumpkin slices and avocado into batter and let simmer for a minute in fryer. Set aside on plate. Top greens with tempura and Sesame Leaf Salad Dressing (Sesame Soup Base あおじそ) or ゆずだれ Seasonal Yuzu Flavor with grated radish.
8. Ready to serve and ENJOY!

So that’s going to wrap it up with this special food tofu tempura salad recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!