Tofu Love

DEAR SOS: I had a delectable tofu salad with creamy sesame dressing at Mishima in Los Angeles. Please ask the chef for the recipe.

EARL TAKATA

Torrance

DEAR EARL: What a great lunchtime salad. Mishima sells a sesame seasoning mix, but you can purchase similar mixes (and other ingredients in the recipe) at any Japanese food store and most supermarkets. You can also buy chow mein noodles instead of frying the noodles yourself. Omit the noodles if you want to cut calories. Vegetarians should omit the bonito flakes.

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Mishima Tofu Salad

Active Work Time: 15 minutes * Total Preparation Time: 35 minutes * Vegetarian-Adaptable

Oil

2 cups rice noodles or thinly sliced fresh won ton skins

2 tablespoons sesame seed paste or creamy peanut butter

2/3 cup mayonnaise

1/4 cup rice vinegar

1/4 cup sugar

2 tablespoons sesame seasoning mix, optional

1 1/2 teaspoons grated ginger root

1 tablespoon soy sauce

1 1/2 teaspoons mirin (sweet rice wine)

1 tablespoon water

1 (14-ounce) package tofu

2 Japanese cucumbers, sliced thin

2 tomatoes, sliced thin

Radish sprouts, optional

Dried bonito flakes, optional

Dried seaweed (nori), minced, optional

* Heat enough oil for deep frying in skillet. Add rice noodles and fry until puffed, about 10 seconds. Remove immediately from oil with slotted spoon and drain on paper towels. Set aside.

* Combine sesame seed paste, mayonnaise, vinegar, sugar, seasoning mix, ginger, soy sauce, mirin and water and mix well. Cover and refrigerate until ready to use.

* Drain excess water from tofu and cut into 3/4-inch cubes. Divide tofu, cucumber and tomato slices among 6 to 8 plates. Garnish with sprouts, fried noodles and bonito flakes. Chill 20 minutes.

* Just before serving, pour dressing over salad and sprinkle with dried nori.

6 to 8 servings. Each of 8 servings: 356 calories; 294 mg sodium; 5 mg cholesterol; 16 grams fat; 46 grams carbohydrates; 9 grams protein; 0.58 gram fiber.

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Capiz shell plates and bowl from Malibu Colony, Malibu.