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Scallop and Celery Tofu Salad

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 5 Min
  • 2 Porções
  • $5

INGREDIENTES

  • Seafood

    • 🦪 70g canned scallops

  • Vegetables

    • 🥬 1/4 stalk celery
    • 1/2 pack kaiware sprouts

  • Dairy / Protein

    • 🥛 1/2 block tofu

  • Condiments

    • 1 tbsp mayonnaise
    • 🧂 1 tbsp soy sauce
    • 1 tbsp vinegar
    • 1 tsp wasabi

PASSOS

1

Wrap tofu in kitchen paper to remove excess moisture.

2

Remove celery strings and slice thinly. Trim the roots off the kaiware sprouts.

3

Drain canned scallops in a sieve to remove excess liquid.

4

Mix all the condiments (mayonnaise, soy sauce, vinegar, and wasabi) in a bowl.

5

Add celery and scallops to the bowl and mix well. Tear tofu into pieces and place in a serving dish. Top with the celery and scallop mixture, then sprinkle kaiware sprouts on top.

NUTRIENTES

Por 1 Porção

🔥

150

Calorias

  • 12g
    Proteína
  • 8g
    Carboidratos
  • 6g
    Gorduras

💡 Dicas

You can substitute kaiware sprouts with cilantro for an ethnic twist.Use firm tofu for better texture in the salad.This recipe is versatile; try adding other vegetables like cucumber or bell peppers.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.