日式凉拌豆腐(Japanese Cold Tofu)

很喜欢这道简单做，好吃，营养的日式料理。

里边的樱桃番茄，日本小黄瓜，姜泥，

把本来好吃的豆腐，愈添口感，

加上酱料和烤香紫菜，柴鱼片，

妙不可言！

食谱参考 ： 日本の味 - 陈志深
Recipe adapted from : OIshii Japan - Edwin Tan

材料：.......................................................Ingredients :
嫩豆腐 1块..............................................1  silken tofu
樱桃番茄 5粒..........................................5  cherry tomatoes 
日本小黄瓜 20克....................................20g  Japanese cucumber
柴鱼片 2克..............................................2g bonito flakes
烤香紫菜 2克...........................................2g roasted seaweed

酱汁 （拌匀）.............................................Sauce (Mixed)
高汤 90 毫升.............................................90ml dashi
酱青 90 毫升.............................................90ml shoyu
姜泥 少许..................................................mashed ginger

做法 ：...........................................................Method : 

1。将樱桃番茄，日本小黄瓜，柴鱼片，烤香紫菜置于豆腐上。
1.  Place cherry tomatoes,Japanese cucumber,bonito flakes and roasted seaweed onto silken tofu.

2。 配上酱料享用。
2.   Serve with sauce.

I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan , hosted by Alan from travelling-foodies

Oct 2013 - Soya Beans
I am submitting this post to Little Thumbs Up Event hosted by 
Mich of Piece of Cake 
 and organized by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY