Raw Tofu and Daikon

daikon 002

This little appetizer/salad turned out really well. It’s just some raw tofu cut into small triangles with a heaping pile of shaved daikon on top, and drizzled with some sesame oil, sesame seeds, and vinegar (rice vinegar would probably be best, but we only had cider vinegar in the house). We had the last of Tina’s carrot ginger dressing on the side to perk up the tofu.

I think we’ve mentioned that dressing a couple times now. Here’s something approaching a recipe:

Carrot Ginger Dressing

a few carrots (peeled and chopped)
fresh ginger
sesame oil
cider vinegar
maple syrup

You just process all of these together in the food processor. We tend to play it a little loose with the proportions – you just sort of adjust to taste. Obviously, the garlic and ginger are powerful flavors, so you should start on the lighter side with them and work your way up. The liquid ingredients can be used in moderation too – start with a Tbsp of each and then just keep adding until you get the taste and consistency you want.


2 Comments on “Raw Tofu and Daikon”

  1. Isabelle says:

    This is a world war two recipe for a pudding that is good hot or cold. We like it and have it regularly. It sounds a bit strange, but it really works. It is very good for you, contains no fat and not a lot of sugar. It makes 4 really good servings.

    Grate one large raw potato and 2 medium raw carrots, mix in one cup of breadcrumbs, 1 tablespoon of self raising flour, 2 tablespoons of sugar, 1/2 teaspoon of vanilla or grated lemon rind. Thoroughly stir in 1 teaspoon of baking powder. Put 2 or 3 tablespoons of jam in a basin and spread around the bottom and sides. Put the pudding mixture in the basin, tie on a cover and steam for 2 hours.


  2. tinaspins says:

    This sounds very intriguing.

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