Crown Daisy & Tofu Yuzu Salad
Crown daisy and tofu yuzu salad presses firm tofu dry, sears it in a pan for six to eight minutes until the surface develops a golden crust, and pairs it with crown daisy, half-moon cucumber slices, and thinly sliced red onion in a yuzu marmalade dressing. The yuzu's bright citrus fragrance and subtle bitterness meet crown daisy's bold herbal aroma, and the two botanical notes amplify each other rather than compete. Soy sauce and sesame oil anchor the dressing with fermented depth and nuttiness, preventing the floral top notes from floating untethered. The tofu's soft, creamy interior contrasts with the fibrous crown daisy stems, and cucumber's cool moisture keeps the overall impression light. Avoiding frequent flipping during searing lets a proper crust form on the tofu's surface.
Adjust Servings
Instructions
- 1
Press tofu with paper towels to remove moisture, then cut into 1.5 cm cubes.
- 2
Heat a pan over medium heat and sear tofu for 6-8 minutes until golden; let it cool.
- 3
Trim crown daisy and cut into 5 cm pieces; slice cucumber into half-moons and onion thinly.
- 4
Whisk yuzu marmalade, soy sauce, lemon juice, and sesame oil in a bowl for the dressing.
- 5
Combine vegetables and tofu in a large bowl, pour over dressing, and toss gently.
- 6
Finish with sesame seeds and serve immediately for best aroma and texture.
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