| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 175 | 8g | 1g | 15g |
| sugars | fibre | protein | salt |
| 10g | 2g | 10g | 0.2g |
There are a few things in life that encapsulate the essence of my culinary love letter to New York City more than this delectable Ogonori and Tofu Salad. A simple yet delightful blend of textures and flavors, this interplay of soft tofu, seaweed, and bursting fresh fruits all touched with a delicate whisper of rice vinegar, honey and sesame are the stuff foodie dreams are made of.
Healthful Harmony
Please believe me when I say that the Ogonori and Tofu Salad is beautiful not only in taste and appearance. This salad is packed with health benefits. It’s the ideal balance of proteins from tofu and an array of vitamins and minerals from the fresh fruits. The harmonious and nutritious dish is further enriched by the essential trace minerals found in ogonori (seaweed). With the smart addition of honey and sesame oil, you are also taking in antioxidants and heart-healthy fats.
A Homage to the Big Apple
The beauty of being a New York native and a foodie is the unlimited palette of flavors one encounters; bites that go beyond the legendary bagels and burgers, touches from every corner of the globe. This salad encapsulates that spirit, reminding me of a refreshing poke bowl sans the fish, or a layered Asian-style salad – yet unique in its own right. I can even picture it working beautifully alongside a hearty bowl of miso ramen for a healthy, balanced meal.
This dish is an anthem to the city I adore, to its mixed beauty, variety, and resilience. Just like New York itself, every single ingredient contributes to a bigger picture, a melting pot of taste oh-so-New-York, yet – definitely – one of a kind.
As an actor, I believe the world is a stage and for us foodies, the kitchen is our showstopper where we share our stories one recipe at a time. This Ogonori and Tofu salad is one such story – bold, beautiful, healthful and enchantingly delicious.
What You’ll Need
- 2 packs of silken tofu (12 ounces each)
- 1/4 cup of dried ogonori (seaweed)
- 2 cups of mixed fresh fruit (such as strawberries, blueberries, kiwi)
- 1/4 cup of rice vinegar
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- Salt to taste
- 1 tablespoon of toasted sesame seeds for garnish
Method
Step One
Start by softening the dried ogonori. Place it in a bowl and cover it with warm water. Allow it to hydrate for about 10-15 minutes until it becomes soft and pliable. Once ready, drain the water and handsqueeze the seaweed to expel excess water. Set the seaweed aside.
Step Two
Next, prepare the tofu. Open your tofu packages and carefully drain the water. Silken tofu is extremely delicate, so handle it gently to prevent it from falling apart. Cut the tofu into bite-sized cubes and set aside.
Step Three
It’s now time to prepare the fresh fruit. Take your strawberries, blueberries, and kiwi and thoroughly wash them. Once washed, cut the strawberries and kiwi into bite-sized pieces. Add these to the same bowl as the tofu.
Step Four
Now, move onto creating your salad dressing. Combine the rice vinegar, honey, and sesame oil in a small bowl. Whisk these ingredients together until well combined. Add salt to taste.
Step Five
Combine the hydrated seaweed, tofu cubes, and cut-up fruit in a large bowl. Pour the prepared salad dressing over the top and carefully toss everything together, ensuring that the tofu and fruit are well coated.
Step Six
Finally, garnish your salad with toasted sesame seeds. Plate your salad and serve immediately. Enjoy your Ogonori and Tofu Salad!
