Recipes Canadian Bacon and Tofu Salad
This Canadian Bacon and Tofu Salad is a light and refreshing dish with a Japanese flair. Layers of tofu and Canadian bacon are topped with a tangy ume and yamaimo (Japanese yam) dressing and finished with fresh shiso leaves and myoga (Japanese ginger.) Great for a light healthy lunch or appetizer for dinner!
Canadian Bacon and Tofu Salad
Servings: 215 minutes
- 5 slices Jones Dairy Farm Canadian Bacon
- Half a block of firm tofu, drained
- 120g nagaimo
- 2 umeboshi
- 1 teaspoon grated fresh ginger
- 1 tablespoon white dashi
- 5 shiso leaves
- 1 myoga ginger
- Sprouts for garnish
- 1Preparation: Wrap the firm tofu in kitchen paper to drain excess water.
- 2Umeboshi and nagaimo dressing: Place the peeled nagaimo, umeboshi, and grated ginger in a thick plastic bag and crush them with a rolling pin or similar object. Add white dashi in the bag and massage the bag to combine flavors.
- 3Cut the firm tofu into 1 cm wide slices. Layer the tofu, shiso leaves, and Canadian Bacon on a plate in that order.
- 4Cut the corner of the bag with the umeboshi and nagaimo and squeeze it over the layered ingredients from step 2.
- 5Sprinkle sliced myoga and sprouts on top.
Serve with a small amount of soy sauce if desired.
This recipe is made using
Jones Dairy Farm Canadian Bacon
Back to the list
