Silken Tofu, Pollock Roe, and Cucumber Salad recipe - ingredients, nutrition and when to eat it
This simple salad is made with silken tofu topped with pollock roe, cucumber, and crumbled seaweed.
This simple salad is made with silken tofu topped with pollock roe, cucumber, and crumbled seaweed. The tofu’s soft texture and the cucumber’s crunch pair nicely with the roe’s salty, savory flavor. It’s a great choice for lunch or dinner when you want something light.
Salads & light · 10 minutes to cook
Tips: Pollock roe is salty, so hold off on adding salt or soy sauce until you’ve tasted it.
Tips: Add the toppings just before serving so the silken tofu doesn’t break apart.
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Ingredients (1 serving)
- Silken tofu — 1 pc
- Salted pollock roe — 20 g
- Cucumber — 0.5 pc
- Crumbled seaweed — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp