Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, tofu tempura salad. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Tofu Tempura Salad is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Tofu Tempura Salad is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook tofu tempura salad using 14 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Tofu Tempura Salad:

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

Steps 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 this up with this special food tofu tempura salad recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!