Savory & Slightly Bitter! Acanthopanax (Kaidurep) Tofu Salad Recipe
Savory & Slightly Bitter! Acanthopanax (Kaidurep) Tofu Salad Recipe
[Vegan & Vegetarian] A Delightful Combination of Acanthopanax Young Shoots (Kaidurep) and Tofu, Embracing Spring’s Essence
Here’s a delightful tofu salad made with the precious young shoots of Acanthopanax (also known as Kaidurep), which sprout from a tree in my garden each spring. Enjoy this healthy and flavorful dish where the subtly bitter yet aromatic Acanthopanax shoots harmonize beautifully with soft tofu, stimulating your appetite.
Main Ingredients- Acanthopanax young shoots (Kaidurep) 100g
- Tofu 1/2 block (approx. 200g)
Cooking Instructions
Step 1
Properly preparing the precious Acanthopanax young shoots (Kaidurep), a seasonal delicacy, is key. Carefully inspect the shoots you’ve harvested from the tree. Trim off any thick or tough bottom parts with a knife. Using fresh shoots will result in a more delicious salad. Prepare them by trimming the woody ends.
Step 2
Bring a generous amount of water to a rolling boil in a pot, adding a pinch of salt. Once boiling, add the prepared Acanthopanax young shoots and blanch for about 1-2 minutes. Be careful not to over-boil, as they can become mushy. Immediately rinse the blanched shoots under cold water to cool them down. Once cooled, chop them into bite-sized pieces and place them in a large bowl.
Step 3
Gently press the tofu using a cheesecloth or paper towels to remove as much water as possible. This step is crucial to prevent the salad from becoming watery and to ensure the seasonings are well absorbed. Add the squeezed tofu to the bowl with the chopped Acanthopanax shoots. Season with soy sauce for soup, perilla oil, toasted sesame seeds, and a pinch of black pepper. Now, gently mix everything together with your hands until well combined. This will create a healthy tofu salad featuring the subtly bitter and aromatic Acanthopanax shoots and savory tofu. Feel free to adjust the amount of soy sauce to your preference.
