Last week, I've been eating a lot of cheesecakes and rice late at night. So, I decided to go on a diet and reduce my carbohydrate intake even just at dinner. Luckily, we have a lot of melon and watermelon at my husband's hometown. So right after we finished our a-bit-late lunch, I asked my mother-in-law to not prepare anything for me for dinner because I was hoping I could just eat fruits and the usual vegetable salad. She said, 'Really? Well, how about tofu salad? It's more nutritious." I've never eaten tofu salad, but then I said yes and thanked her.
Then came dinner and my tofu salad.
It looked mostly like I expected; but I thought it would be unfried silken tofu cubes mixed amongst the colorful salad vegetables. It wasn't. It was lightly fried. When I took a chopstickful (can i say that?), the experience bursted into my mouth in slow-motion and dramatic wind effect on my face, as if I was awaken from a deep sleep. It felt like all five of my senses just came home after relentlessly and meaninglessly wandering the earth. I guess that's the strike of the vinegars and sweetness of the vegetables.
The following night, I asked if I can eat the tofu salad again. It was like a newly discovered addiction.
Tips and tricks
If the dressing comes on too strong for you, you may adjust it with water. :)
The picture on the right is another version with stir-fried broccoli and baby leaf instead of paprikas. :)
Cherry tomatoes-- Definitely Delicious.
Pesto sauce-- Yummiest Green. Ever.
Cream cheese-- Tempting Goddess in All Dishes.
How could you go wrong with this? ^_~
Tips and tricks
When I made this, all I had was cream cheese spread. If you have a block of cream cheese instead, that's easier to manage. Just cut a thin square of cream cheese, put that on the bottom half and top it with fresh basil or pesto sauce then cover with the other half that was thrust with toothpick.
I first tasted this as a masterpiece of my father-in-law one dinner time and can't help falling in love <add background music here> with it. If only paprika and tomatoes are not expensive here, I'll have this every minute every second of the day <add background music here> .
It is called autumn soup because of the colors; but you're welcome to try this out on winter, spring summer or fall <add background music here> . Sorry guys, this dish is too lovely to stop me from singing while thinking about it. ^_~ check it out for yourselves!
This is another one of those dishes that will frustrate you if you cooked one serving for everybody. What I mean is, you'll end up with a table of depressed diners who didn't get a second or third serving of this. So, borrow a witch's cauldron and fill it up to the brim enough to sip while counting down to welcome the happy new year!
Since I don't eat egg (except in cakes and pastries) and salad dressings with anything from the onion family, I don't have idea on how this salad tastes all together. I just saw it from a Japanese SnapDisher, tried it at home using a deep roasted sesame dressing my husband bought at a supermarket and it received a quickly-emptied-plate ovation from my husband, and I had to prepare this dish again. And again.
The version by がぁが (masumi0706), from which I took this idea from, used mayonnaise with oyster sauce.
A vegetarian for 12 years and a kitchen warrior since I moved in to Japan, my favorite battle has been winning over my husband's interestingly complicated taste buds.