Sauvignon Blanc, dry, 2012
Sauvignon Blancs convince with their harmoniously integrated acidity and pleasant fullness of flavor, which is refreshing and fruity-fragrant at the same time.
Cut daikons and carrot into fine strips. Finely slice spring onions, roughly chop the cilantro. Cut tofu into cubes.
Transfer carrots and daikons to a large bowl. Season with salt.
Add vinegar and most of the sugar to the vegetables and mix well to combine. Set aside.
Add water to a small saucepan and bring to a boil. Place tofu into boiling water and allow to cook for approx. 3 – 5 min. until tofu cubes rise to the surface. Drain.
In a small bowl, combine oyster sauce, soy sauce, remaining sugar, and salt.
Transfer warm tofu to a large bowl. Add the dressing and carefully mix to combine.
Sprinkle tofu with chopped spring onions and cilantro . Serve with pickled radish.