Best 6 Izakaya Sakura Avocado Tofu Salad Recipes

IZAKAYA SAKURA AVOCADO TOFU SALAD

Steps:

• Chop green onion and mix with soy sauce and sesame oil.
• Mash avocado with fork. Add lime juice to keep avocado from turning brown.
• Cut tofu into bite-sized pieces and top with avocado, then mix in green onions. Serve with thinly sliced tomatoes.

ASIAN CRISPY TOFU SALAD

Steps:

• Whisk all ingredients except for tofu in a 9x9 inch square baking dish.
• Drain and slice tofu in half lengthwise to make two thinner slabs. Blot with a paper towel.
• Preheat non-stick skillet over medium heat and spray with non-stick spray. Slide tofu slices onto skillet and grill for about 4-5 minutes per side, flipping carefully with a large spatula. Brown it nicely to give it color and texture.
• Slip tofu slices into marinade, and turn with spatula at least once. While the tofu is sitting in the marinade, cut each slab 3 times lengthwise and widthwise with a sharp knife to make 16 squares per slab. Toss carefully.
• Let marinate for up to 30 minutes and remove garlic and ginger slices before serving warm, at room temperature or chilled.

IZAKAYA SAKURA SAUTEED SMELT AND MARINATED SWEET ONION

Steps:

• Finely slice a sweet onion. In a bowl, mix olive oil, rice vinegar and the onion slices.
• Lightly season the smelt with salt and pepper. Sprinkle flour over the smelt.
• In a large frying pan, grease a skillet with vegetable oil and sauté smelt on both sides for about 3-4 minutes each.
• Serve the sautéed smelt with marinated onion on the side. Mix the onion with daikon sprouts for color.

CUCUMBER AND TOFU SALAD

Steps:

• Slice the cucumber into very fine julienne strips.; salt lightly, then place in a colander and cover with a plate and small jar of water to act as a weight. Set aside for 10 minutes to drain, then knead lightly, rinse, and pat dry.
• Cut the tofu into 1-inch cubes. Brush a small frying pan with the oil, heat over medium heat, and saute the tofu for 5 minutes until golden. Allow to cool and combine it with the cucumber.
• Combine the dressing ingredients in a small saucepan and bring just to a boil, then cool to room temperature.
• Toss the salad in the dressing just before serving and heap in small mounds in the centers of 4 deep bowls. Garnish with a sprinkle of sesame seeds.

3 INGREDIENT AVOCADO SALAD

Steps:

• Gently fold halved tomatoes and diced avocado together in a mixing bowl.
• Drain marinated artichoke hearts and set drained marinade aside.
• Mix in chopped artichoke hearts until well combined.
• Add reserved marinade as desired for flavor.

IZAKAYA SAKURA SESAME-AVOCADO BROWN RICE

Steps:

• Cook the rice in a pot or rice cooker, per directions on the package. Remove from rice cooker and layer on flat baking sheet. Cover and allow to cool completely. Refrigerate until needed.
• Remove rice from refrigerator and scoop into large bowl. Set aside to return to room temperature. Keep covered.
• Mix together the soy sauce, rice vinegar, and 1 tbsp sesame oil. Set aside.
• In a large bowl, fill with ice and water. Set aside. Drain the tofu.
• In a hot skillet, toast the sesame seeds and set aside. Start a large saucepan filled with heavily salted water to a rolling boil.
• Trim the bottoms of the mushrooms clusters and separate. Saute the mushrooms in 2 tbsp of sesame oil, salt to taste. Stir occasionally until mushrooms are well browned. Remove from heat.
• While mushrooms are sauteing, cut broccoli into bite sized pieces and blanch in the hot salted water. Shock broccoli in ice water. Gently wring to dry, then mix with 1 tsp sesame oil and salt to taste. Set aside.
• Cut the tofu into 4 large triangles or cubes as desired. Roll the tofu in the cornstarch or flour.
• Heat large pan and add oil for deep frying. When the oil is heated to at least 350 degrees F, carefully add 2 tofu pieces into the pan.
• Fry, stirring occasionally, until the tofu is golden on both sides. Remove with a slotted spoon and drain on paper towels. Keep warm while frying the remaining tofu.
• Shake the dressing vigorously and mix about half into the rice. Add more to taste. The rice should be well-coated but not sopping wet. Fold in the toasted sesame seeds.
• Spoon out the avocados and cut into 1/2 inch chunks. Season with salt.
• Fold the diced avocados into the rice and transfer the rice into serving bowls. Top with broccoli rabe, beech mushrooms and deep fried tofu. Garnish with additional untoasted sesame seeds.