July 7th night is Tanabata festival in Japan, so how about arrange your table for the night with this marinade?
Ingredients( about 4persons):
momen tofu…1(about 300g)
milling fineness rock salt…to taste
A: EV olive oil…120ml( 1/2 cup)
A: lemon juice…3Tbsp
A: white pepper…a dash of
How to make:
1, drain the tofu well…in this time, to drain it, not using a microwave.
Layer 2 paper towels on top of one anoter, and wrap the block of tofu insaide. Lightly weight the tofu down, leave it for about 1-2 hours then drain until the thickness becomes about 1/2.
2, cut the drained tofu at the half of the thickness, then cut out with your favorite mold.
3, Add “A” into a bowl or something like that, and stir them well. Then, soak “2” with this marinade sauce for 1 night.
4, cut off asparagus’ bottoms, and peel them by peeler when their peels are hard. After that, boil them with a little salt, and let them cool down. Cut them half length, then, cut them lengthwise in 4 equal parts.
5, arrange the asparagus, prosciutto, and the tofu on the plate, then pour the marinade sauce and sprinkle the milling fineness rock over them.
That’s all! Try it!