Spanish olive fermented bean curd and tofu salad

Name: Spanish olive fermented bean curd and tofu salad
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 5 pieces Spanish pitted green olives; 5 pieces Spanish pitted black olives; 200g Tofu; 5g Corn; 3 piece Oil-preserved tomatoes; 20g Baby spinach; 10 pieces Spanish pitted green olives; 2 spoon Ham and Fermented Tofu Sauce; 1 spoon Peanut butter; 1 spoon Clear water; a pinch Honey; a pinch Salt

A fusion salad that pairs Spanish olives with silky tofu, corn and spinach, all glossed by a creamy dressing swirled over the top.

10 minNewEasy Cold Dishes Boil Savory

Instructions

1
Prepare the ingredients.
2
Cut the pitted Spanish olives into slices and the tofu into small pieces.
3
Blanch the tofu cubes, corn kernels, and spinach separately, then remove and set aside.
4
Put all the ingredients for the salad dressing into a bowl and mix evenly.
5
Arrange the ingredients on the plate according to the reference picture.
6
Evenly pour the salad dressing over the surface in small rings with a small spoon to finish.

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Ingredients

Main Ingredients

Spanish pitted green olives
5 pieces
Spanish pitted black olives
5 pieces
Tofu
200g
Corn
5g
Baby spinach
20g
Spanish pitted green olives
10 pieces
Ham and Fermented Tofu Sauce
2 spoon
Clear water
1 spoon
Honey
a pinch

Seasonings

Oil-preserved tomatoes
3 piece
Peanut butter
1 spoon
Salt
a pinch