Esta salada de quiabo e tofu é uma fusão surpreendente de sabores e texturas de inspiração asiática, perfeita para quem procura uma refeição leve, saudável e diferente. A combinação do quiabo tenro com o tofu suave é realçada por um molho vibrante de pasta de soja e sriracha, e finalizada com o toque único do katsuobushi. É um prato ideal para um almoço de verão ou como uma entrada exótica.

Ingredientes

  • 3 xícaras de Okras
  • 2 xícaras de tofu
  • 1 colher de sopa de coentro picado
  • 2-3 colheres de sopa de pasta de soja
  • algum molho de pimenta sriracha
  • 2-3 colheres de sopa de katsuobushi (flocos de peixe seco)

Preparação

  1. Limpe e corte os quiabos ao meio.
  2. Ferva quiabo na água por 5 minutos.
  3. Lave os quiabos em água fria.
  4. Corte o tofu em tamanho pequeno.
  5. Coloque o quiabo e o tofu no prato.
  6. Cubra com coentro e katsuobushi.
  7. Regue a massa de soja e sriracha por cima.

Ready for a fresh take on salad? Here is an internationally-inspired recipe for you.

Okra and Tofu Salad

This Okra and Tofu Salad is a beautiful example of Japanese-inspired home cooking, where simplicity allows the quality of each ingredient to shine. It’s a type of aemono (dressed dish), combining blanched vegetables with a savoury topping. While not a traditional Portuguese dish, its focus on fresh ingredients and quick preparation makes it a perfect modern addition to any recipe collection, especially for a light and healthy meal.

The key to this salad is the interplay of textures and flavours. You have the tender-crisp okra, the soft and creamy tofu, and the umami-rich toppings. Katsuobushi, or bonito flakes, are whisper-thin flakes of dried, smoked skipjack tuna that are fundamental to Japanese cuisine, providing a deep, smoky, and savoury flavour. They even appear to “dance” when sprinkled on hot food from the rising steam!

For the best results, be careful not to over-boil the okra, as you want it to retain a slight bite. To make this dish vegan, simply omit the katsuobushi. You can also experiment with the dressing; thinning the soybean paste (miso is a great choice) with a little water or rice vinegar will make it easier to drizzle and add an extra layer of flavour.

Ingredients (Serves 2)

  • 3 cups fresh okra
  • 2 cups firm tofu
  • 1 tbsp chopped fresh coriander
  • 2-3 tbsp soybean paste (e.g., miso)
  • Sriracha or other chilli sauce, to taste
  • 2-3 tbsp katsuobushi (dried bonito flakes)

Method

  1. Wash the okra and slice it in half lengthwise.
  2. Bring a pot of water to a boil and cook the okra for 5 minutes.
  3. Drain the okra and rinse it under cold water to stop the cooking process.
  4. Cut the tofu into small, bite-sized cubes.
  5. Arrange the okra and tofu on a serving plate.
  6. Top with the fresh coriander and a generous sprinkle of katsuobushi.
  7. Drizzle the soybean paste and sriracha over the top to serve.