{"id":19821,"date":"2011-05-14T21:45:00","date_gmt":"2011-05-15T01:45:00","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=19821"},"modified":"2011-05-14T21:45:00","modified_gmt":"2011-05-15T01:45:00","slug":"fried-tofu-salad-with-ginger-miso-dressing%e6%8f%9a%e3%81%92%e8%b1%86%e8%85%90%e3%82%b5%e3%83%a9%e3%83%80%e3%81%a8%e7%94%9f%e5%a7%9c%e5%91%b3%e5%99%8c%e3%83%89%e3%83%ac%e3%83%83%e3%82%b7%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=19821&lang=en","title":{"rendered":"Fried Tofu Salad with Ginger Miso Dressing
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\"\"<\/a> \"\"<\/a><\/p>\n

Fried Tofu Salad with Ginger Miso Dressing<\/strong>
\nMay 14, 2011<\/em><\/p>\n

Tofu was cut into small pieces. I coated each piece with corn starch and then fried them in a generous amount of oil. When cooked this way, the outside of tofu is nice and crunchy but the inside stays soft and silky. The fried tofu was served with arugula, asparagus, snack peas, and sprouts. The dressing is Terry’s favorite homemade dressing, ginger miso dressing. <\/p>\n

Ginger miso dressing: dark miso, minced fresh ginger, soy sauce, white vinegar, agave syrup, salad oil, sesame oil, salt, pepper<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Fried Tofu Salad with Ginger Miso Dressing May 14, 2011 Tofu was cut into small pieces. I coated each piece with corn starch and then fried them in a generous amount of oil. When cooked this way, the outside of tofu is nice and crunchy but the inside stays soft and silky. The fried tofu […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-19821","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/19821","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19821"}],"version-history":[{"count":20,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/19821\/revisions"}],"predecessor-version":[{"id":19862,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/19821\/revisions\/19862"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19821"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19821"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19821"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}