Vegan Japanese-Style Potato Salad

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Ingredients

4 inches medium to large boiling potatoes, totalling 1 lb/450g weight after peeling
1 medium carrot, peeled
1/2 cucumber
small About ⅙th of a onion
1 Tbs. olive oil
1 teaspoon Dijon-style mustard
Salt, pepper
1 Tbs. lemon juice
1/2 cup (120g, or about 4 ounces) firm tofu, well drained (drain out excess moisture by putting it between two p
1/4 teaspoon salt
1/2 Tbs. rice wine vinegar or white wine vinegar or
Pinch of sugar

Preparation

1
Peel and cut the carrot in half and slice thinly. Peel the potatoes and cut into small chunks.
2
Add both to a pot and cover with cold water, add a little salt, and bring to a boil.
3
Boil until the potatoes and carrots are tender - the cooking time depends on how big you cut them up.
4
Seed the cucumber and slice thinly.
5
Slice the onion thinly.
6
Put both into a small bowl, and sprinkle with a little salt, and massage with your hands so that moisture comes out of the slices and they become quite limp.
7
Squeeze out excess moisture.
8
Drain the potatoes and carrot well.
9
Put into a bowl while hot and add the lemon juice, olive oil, mustard and a little salt and pepper.
10
Mix well, and leave until cooled down to room temperature.
11
Mix in the cucumber and onion.
12
To make the tofu “mayo”: Put tofu, salt, rice wine vinegar and sugar into a food processor and whiz until totally smooth.
13
Mix into the potato salad.
14
Cover and cool in the refrigerator.

Tools

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About

The addition of tofu lends a nice creaminess to this dish.

Tags:

bento
Asian
vegan
Japanese

Yield:

4.0 servings

Added:

Tuesday, December 1, 2009 - 2:16am

Creator:

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