|200 g||tofu (firm)|
|1 tbsp||oyster sauce|
|2 tsp||sesame oil|
|2 tbsp||soy sauce|
|3 tbsp||vinegar (white)|
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.
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.