Broccoli & Bean Sprouts Wafu Salad
This is a simple vegan salad recipe where quickly boiled broccoli and bean sprouts are tossed in a refreshing soy sauce koji dressing. It's perfect for using up a large amount of broccoli and bean sprouts.
Ingredients
- 100 g broccoli
- 200 g bean sprouts
- 1 deep-fried bean curd (aburaage) 20g
- 1 sheet nori sheets
Dressing
- 2 tablespoon soy sauce koji add more if needed
- 2 tablespoon apple cider vinegar
- 1 tablespoon ground sesame seeds
- 1 teaspoon toasted (dark) sesame oil
- 11/2 teaspoon maple syrup or sugar
Instructions
Preparation
- Cut the broccoli into bite-sized pieces and cook in boiling water for 1-1.5 minutes, then drain in a colander.100 g broccoli
- Cook bean sprouts in water and drain in a colander when the water comes to a boil.200 g bean sprouts
- Toast the thin fried tofu in a toaster until crisp.1 deep-fried bean curd (aburaage)
- Tear the nori by hand to the desired size.1 sheet nori sheets
Mix
- Combine all ingredients in a bowl and mix well. Taste and if it is not salty enough, add more soy sauce koji to taste.2 tablespoon soy sauce koji, 2 tablespoon apple cider vinegar, 1 tablespoon ground sesame seeds, 1 teaspoon toasted (dark) sesame oil, 11/2 teaspoon maple syrup
- Allow to stand for at least 1 hour to allow the flavors to blend. If possible, refrigerate overnight to allow flavors to blend better.