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
- In a frying pan, heat an inch of oil. Fry the renkon slices until they get golden brown. Remove from oil and set aside.
- On a serving plate, place the mizuna and pea sprouts. Add the tofu and renkon. Drizzle the dressing and serve immediately.