{"id":43845,"date":"2017-06-08T16:34:38","date_gmt":"2017-06-08T20:34:38","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=43845"},"modified":"2017-06-08T16:34:38","modified_gmt":"2017-06-08T20:34:38","slug":"tofu-salad%e5%86%b7%e5%a5%b4%e3%82%b5%e3%83%a9%e3%83%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=43845&lang=en","title":{"rendered":"Tofu Salad<br>\u51b7\u5974\u30b5\u30e9\u30c0"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43846 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/40.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/40.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/40-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Soft or firm, which do you prefer?<\/p>\n<p>I like both, but for a salad like this, I typically go for the soft tofu.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43847 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/32.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>It&#8217;s coming toward the end of the week, and I&#8217;m beginning to clean the veggie section of our fridge.<\/p>\n<p>So, I cut up the veggies I find, and I open a can of beet (one of a few canned vegetables I like to keep in my pantry).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43848 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/34.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/34.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/34-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Isn&#8217;t it beautiful?<\/p>\n<p>On this plate are soft tofu, avocado, beet, radish, kohlrabi, carrots, cauliflower, and scallion.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43849 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/38.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/38.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/38-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>The salad was served with wasabi maple soy dressing.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43852 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/13.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>Some of the vegetables used for the salad were from the local farmers market.<\/p>\n<p>Happy Thursday everyone!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43851 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/39-2.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<div id=\"recipe\">\n<strong>Tofu Salad<\/strong><\/p>\n<p>1\/2 package soft tofu, sliced<br \/>\nvegetables (for this salad I used avocado, beet, kohlrabi, radish, carrot, cauliflower, scallion)<br \/>\nwasabi maple soy dressing<br \/>\n &#8211; 1 tablespoon soy sauce<br \/>\n &#8211; 1 tablespoon maple syrup<br \/>\n &#8211; 1\/2~1 tablespoon white vinegar<br \/>\n &#8211; 1\/2 tablespoon canola oil<br \/>\n &#8211; a few drops sesame oil<br \/>\n &#8211; salt and pepper<\/p>\n<p>1. Make dressing. Combine and mix well all the ingredients.<br \/>\n2. Serve sliced tofu and vegetables with the dressing. <\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Soft or firm, which do you prefer? I like both, but for a salad like this, I typically go for the soft tofu. It&#8217;s coming toward the end of the week, and I&#8217;m beginning to clean the veggie section of our fridge. So, I cut up the veggies I find, and I open a can [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,28,29],"tags":[],"class_list":["post-43845","post","type-post","status-publish","format-standard","hentry","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43845","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=43845"}],"version-history":[{"count":5,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43845\/revisions"}],"predecessor-version":[{"id":43862,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43845\/revisions\/43862"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43845"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43845"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43845"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}