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Soft and mellow tofu with a crunchy Tosakanori–perfect crimson side dish to colour your table.

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Ingredients (2-3 servings):

• Tosakanori (before rehydrating) 9g
• Cotton tofu (lightly drained with kitchen paper) 175g
• Broccoli (chopped chopped) about 20g
• Ginseng (coarse chopped) about 20g
• Mayonnaise 10g
• Oyster sauce 10g
• Lemon juice about 1 teaspoon

How to:

1. Soak Tosakanori in water for 4 minutes to rehydrate.

2. If the broccoli and carrots are cut into pieces that are easy to boil, boil them to the extent that the chewy texture remains (can be heated in a range).
3. Put the ingredients other than 2 and all seasonings in the bowl, and mix while breaking the tofu. Finally, add 2 and mix quickly and complete it in a bowl!
4. For the best texture of crispness, mix Tosakanori together right before you serve.

When I added "Tosakanori" in the color of the white, the seasoning was as usual and very compatible. The crunchy texture is characteristic and the color is very beautiful. The taste that is not too claimed is easy to match with any of the hottest foods. A versatile seaweed that you want to add to various dishes!