Ume Glazed Salad with Furikake Tofu and Poke

30 min

6 Servings

Ingredients

1/2 lb

shoyu ahi poke

2 Tbsp

takuan (finely chopped)

container firm or medium firm tofu

1 cup

panko

1/2 cup

furikake

1 cup

flour

eggs (beaten)

3 Tbsp

oil

1/2 cup

soy sauce

3 1/2

tablespoons sugar

1 1/2

tablespoons lemon juice

soft ume (seeds removed and finely diced)

baby tomatoes (cut in half)

1 lb

local mixed greens

Prep Time:

30 min

Total Time:

30 min

Instructions

Mix poke with takuan. Set aside or refrigerate until ready to use. Cut tofu into ¾" cubes. Let it drain in a colander or metal rack lined with paper towel for 20 minutes. Mix panko and furikake together. Pat tofu dry, then roll in flour first, eggs second and panko last. Heat pan on medium-high heat. Add 3 tablespoons oil. When hot, add tofu and brown on all sides. Set aside on paper towels. Blend shoyu, sugar, ume and oil together, then set aside or refrigerate until ready to use. In a large bowl or individual serving dishes, place greens on the bottom, followed by poke, then tofu cubes and tomatoes. Drizzle dressing on top and garnish.

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