Red Mizuna with tofu sauce

by Ursula


1 bunch red mizuna
175 gram tofu
1-2 tbsp chicken or vegetable stock
1-2 tbsp grated fresh ginger
1 tbsp soya sauce
1 tbsp sesame oil
1 tbsp brown sugar
3 tbsp ground sesame seeds
Extra: whole sesame seeds


Cut the red mizuna into 2-3 length. Put the tofu in a bowl and beet until smooth and creamy. Add all the ingredients to the bowl (except the whole sesame seeds) and mix well. Before serving add the red mizuna to the bowl. To finish off: sprinkle some toasted whole sesame seeds on top of the salad.

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