Okra and Tomato Tofu Salad

1. 1

   Finely chop the myoga ginger and combine with the lemon juice and ponzu to make the myoga ginger sauce.

2. 2

   Parboil the okra in salted water (the salt is separate from the listed amount).

3. 3

   Soak in cold water to keep the color and roughly chop.

4. 4

   Dice the tofu into cubes.

5. 5

   Transfer the okra, tomato, and tofu to a dish, top with the myoga ginger sauce, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.