Tofu and Mizuna Salad

Ingredients: 1 serving

  • 1 cup mizuna
  • 4 oz soft tofu, cubed
  • 1/2 cup pea sprouts
  • 1” renkon (lotus root), peeled and thinly sliced
  • Oil for deep frying
  • 2 Tbsp. Kewpie Deep Roasted Sesame Dressing


  1. In a frying pan, heat an inch of oil. Fry the renkon slices until they get golden brown. Remove from oil and set aside.
  2. On a serving plate, place the mizuna and pea sprouts. Add the tofu and renkon. Drizzle the dressing and serve immediately.
Kewpie Deep-Roasted Sesame Dressing (12oz)