Tofu Salad with Chestnuts and Apple Dashi

David Chang's light and elegant no-cook dish features custardy silken tofu in a sweet and savory Fuji apple broth.

  • Total Time:
  • Servings: 4

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Ingredients

  • 2 cups Fuji apple juice (see Note)
  • 3 tablespoons shiro dashi (see Note)
  • 2 tablespoons soy sauce
  • 1/2 tablespoon sherry vinegar
  • 1/2 tablespoon untoasted sesame oil
  • One 12-ounce package soft silken tofu, drained and cut into 4 slices
  • 2 cooked chestnuts, thinly sliced
  • Light green frisée leaves, for garnish
  • Wasabi oil, for garnish (see Note)

How to make this recipe

  1. In a small bowl, whisk together the apple juice, shiro dashi, soy sauce, sherry vinegar and sesame oil. Set the tofu in 4 shallow bowls. Top with the chestnuts and frisée. Pour the apple dashi around the tofu (reserve any remaining dashi for another use). Drizzle with a few drops of wasabi oil and serve.

Notes

Fuji apple juice is available at supermarkets and juice bars, or you can make your own. Shiro dashi is a stock made with soy sauce, white soy, bonito (a type of fish)and seaweed. Shiro dashi and wasabi oil are both available at Asian markets.

Contributed By Photo © Chris Court Published July 2013





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