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Mishima Tofu Salad Recipe

March 1, 2009 Gourmet, Lessons 2 Comments

Back in my undergrad years at UCLA, eating at Mishima was part of my routine, and every meal started with their famous Tofu Salad. The dish is a refreshing mix of tofu, chopped lettuce, tomato slices, wakame seaweed, daikon sprouts and dried bonito flakes. Clean! What gives it its punch though and takes it over the top is most definitely the dressing. =)

Sadly, many of the locations I used to visit have since closed or changed management. The one on 3rd street, next to Beverly Center, to my knowledge, is the only Mishima restaurant left. Fortunately, the ones that have changed management have pretty much kept the same menu. In particular, the Torrance branch, now known as Matsui, continues to serve the good stuff like I remember it, while including additional, yummy items.

Oh, something I found cool – one of the waiters from the now-defunct West L os Angeles branch is now a manager at Matsui so the experience and ambience is pretty much the same. Actually, I’d say it is a bit better. =)

Anyways, I stopped by Matsui today to indulge in the tofu salad and reminisce over the first time. I like how these days, they serve the dressing on the side.

When everything is mixed up….mmmm mMmmm mMmmMmMmm.

Here is the Tofu Salad recipe that used to be on the old Mishima website:

Ingredients:

Oil
2 Cups Rice Noodles, or Won Ton Skins thinly sliced
2 T. Sesame Seed Paste or Creamy Peanut Butter
2/3 C. Mayonnaise
1/4 C. Rice Vinegar
1/4 C. Sugar
2 T. Sesame Seasoning Mix (Mishima’s Goma-ae)
1 1/2 tsp. Grated Ginger Root
1 T. Soy Sauce
1 1/2 tsp. Sweet Rice Wine (Mirin)
1 T. water
1 (14oz.) pkg. Tofu
2 Japanese cucumbers
2 Tomatoes
Radish Sprouts
Dried Bonito Flakes
Dried Seaweed (Nori)

Instructions:

  • Heat oil for deep frying and add won-ton strips or noodles. Fry briefly until golden brown. Immediately remove with slotted spoon and drain. Set aside.
  •  Blend together sesame seed paste, mayonnaise, vinegar, sugar, seasoning mix, ginger root, soy sauce, rice wine and water. Mix well and set aside in refrigerator.
  •  Drain excess water from tofu and cut into cubes. Slice cucumbers and tomatoes thinly. Chop off root ends of sprouts and discard. Divide tofu, cucumbers and tomato slices among 6 to 8 plates. Garnish with sprouts, fried won-ton strips or noodles and bonito flakes. Chill. Pour dressing over flakes and sprinkles with minced dried nori.

Makes 6-8 servings.

Links:
Mishima
Matsui, 21605 S Western Ave, Torrance, CA 90501

Currently there are "2 comments" on this Article:

  1. lilgirlhj says:

    i didn’t realize you went to UCLA… maybe i forgot. haha. whoops. 😀

  2. […] tofu salad, which I wrote about before (link). In the old days, the dressing was already mixed into the bowl. I do like how today it comes on […]

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