Salad Tahu dengan Saus Ponzu Wijen

Langkah-langkah

1. Gather all the ingredients.
2. Put 1 Tbsp dried wakame seaweed in water to rehydrate for 10 minutes. Once wakame is soft and tender, squeeze water out and set aside.
3. In a small bowl, combine 3 Tbsp ponzu, 1 Tbsp soy sauce, 1 Tbsp toasted sesame oil, and ⅛ tsp Diamond Crystal kosher salt.
4. Add ½ Tbsp toasted white sesame seeds and ⅛ tsp yuzu kosho (Japanese citrus chili paste) (optional and more for a spicy taste). Whisk all together.
5. Stack 5 shiso leaves (perilla/ooba) and cut into julienned strips.
6. Cut ½ block soft/silken tofu (kinugoshi dofu) into small cubes.
7. Cut ½ head red leaf lettuce into bite size pieces and place on the serving platter. Top with ¼ cup frozen or canned corn and 8 cherry tomatoes, sliced.
8. Place the tofu, wakame seaweed, and shiso leaves.
9. When ready to serve, drizzle the dressings and put some remaining on the small cup/bowl.