I use the flavors that I picked up from salad spots around the Berkeley college-town to construct this asian-inspired salad: massaged kale with ginger-miso dressing and a hint of yuzu. An easy, delicious, and protein-packed bowl.
This is a salad I would love to have for lunch as a student in UC Berkeley. But of course, I couldn’t have it every day because a bowl would easily cost over 15 dollars. Turns out, you can make it at home for a much cheaper price using simple techniques — and even turn the flavors up a notch!
Is the Abura-age same as the tofu curd? I bought them both for 2 different dishes, and kind of look the same diferent package and size, even though I bought a different store, and brand. Anyhow, I’ve been on a roll for a couple weeks 2-3 times x week cooking some of your dishes, which I never cooked something elaborate outside a saturday OR sunday, not both! Everything is so delicious! Before I found you on Tiktok, the only Asian food I ate was from a restaurant or bakery. Crispy Mongolian Tofu.. game changer! So are the sweet bean rolls!… Read more »
Hi Rosa! Abura-age is not the same as tofu curd! Abura-age is like a squishy tofu pocket, whereas tofu curd is just regular tofu but pre-fried. So happy to hear that you are enjoying the recipes!! Feel free to message me or tag me in your creations too, would love to see them x