Advertisement
YOU ARE HERE: LAT HomeCollections

Dinner Tonight! | LOW-FAT COOKING / DONNA DEANE

Sprinkled With Fish Flakes

March 01, 2000|DONNA DEANE

Bonito flakes are a great finish to this tofu salad for one. You can find them at Japanese markets; they look like large pencil shavings.

While you're at the market, pick up white miso for the dressing. Miso is a fermented soybean paste high in B vitamins and protein.

Add a slice of tofu for more protein.

The recipe for the dressing makes 1/4 cup. Cover and refrigerate any leftover dressing for another salad or as a dip for veggie sticks.

Donna Deane's book "Low Fat Kitchen" includes more than 100 recipes created specially for this column. To order, call (800) 246-4042. The price is $20.45 including shipping and sales tax.

Japanese Tofu Salad With Bonito Flakes and Miso Dressing

Active Work and Total Preparation Time: 10 minutes * Easy

1 tablespoon light soy sauce

1 tablespoon rice vinegar

2 teaspoons sesame oil

1 teaspoon toasted sesame seeds

1 1/2 teaspoons sugar

1/4 teaspoon grated ginger root

1 tablespoon white miso

2 cups shredded iceberg lettuce

1/4 cup radish sprouts

1/4 cup shredded cucumber

1 slice low-fat tofu, about 2x3 inches

2 tomato slices

1/2 cup shaved bonito flakes

* Combine soy sauce, vinegar, sesame oil, sesame seeds, sugar and ginger. Whisk in miso. Makes 1/4 cup.

* When ready to serve, arrange lettuce on plate along with radish sprouts and cucumber. Top with tofu and tomato slices, then sprinkle bonito flakes over top. Serve with dressing.

1 serving with 1 tablespoon dressing: 125 calories; 934 mg sodium; 0 cholesterol; 5 grams fat; 17 grams carbohydrates; 6 grams protein; 2.72 grams fiber.

*

Platter and place mat from Sur La Table.

Advertisement
Los Angeles Times Articles
|
|
|