Tofu in this recipe can be substituted with chicken, roasted pumpkin or even tuna.

HK Japanese Salad
Serves:  6
Fresh from the garden:  Avocado, broccoli, celery, ginger, orange
Season:  Autumn/Winter/Spring

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
  • For the dressing:
  • Equipment

    What to do

  • 1. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 2. Cook the rice in a medium saucepan of water using the absorption method, allow to cool.

  • 3. To make the dressing, combine the orange juice, soy sauce, honey and ginger in a small bowl and whisk with a fork. Set aside.

  • 4. Blanch the broccoli in simmering water, strain and cool under cold running water.

  • 5. Heat the sunflower oil in the frying pan and gently fry the tofu cubes, browning on all sides.

  • 6. Place the rice, broccoli, celery, spinach, half the sunflower seeds and half the toasted sesame seeds in a large bowl. Toss to combine.

  • 7. Dress the salad, toss again and place onto your serving platter.

  • 8. Top with the tofu and avocado and sprinkle with remaining toasted seeds and nori flakes.

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