Bell Pepper, Mushroom, and Fried Tofu Salad
Try this quick salad with bell pepper, shimeji mushrooms, and aburaage tossed in Kewpie Soy Sesame Dressing. A light and flavorful side dish.
Ingredients (Serves 2)
- 3 green bell peppers (about 100g)
- 1/2 pack bunashimeji mushrooms (about 51g)
- 1/2 sheet aburaage (fried tofu, about 10g)
Kewpie Japanese-style Soy Sauce with Sesame Seeds Dressing, to taste
Instructions
- Slice the bell peppers into thin vertical strips and briefly blanch them in boiling water.
- Trim the base of the bunashimeji and separate into small clusters. Blanch in the same pot, then drain well.
- Pour boiling water over the aburaage to remove excess oil, then cut into 1 cm-wide strips. Toast in a toaster oven until lightly browned.
- Combine the blanched vegetables and toasted aburaage in a bowl. Toss gently with the sesame soy dressing and serve.
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