Arche Organic Shoyu, table bottle, 150 ml: Enhed: 150 ml

Recipe tip: seaweed salad

• 1 white radish
• 200 g tofu, natural
• 1½ - 2 strips (3-4 g) Arche Wakame Seaweed
• 1 orange

For the marinade:

• 2 lemons
• 2 tbsp Arche Organic Shoyu
• 1 tbsp Arche Organic Rice Syrup (to taste)
• 2 tbsp Arche Organic Sesame oil, roasted
• 1 small ginger bulb
• 1 tsp salt (to taste)
• 2 spring onions
• Pepper to taste
• 1 tsp Arche Organic Black Sesame

Peel the ginger and grate finely. Squeeze the lemons, cut the spring onions into thin rings. Mix the lemon juice, ginger, spring onions, shoyu, sesame oil, rice syrup and salt. Cut the tofu into small cubes and marinate in the marinade for approx. 1 hour. Wash the wakame and soak in cold water for 10 - 15 min. Pour away the soaking water. Cut the wakame into fine strips and remove the leaf veins. Boil with 2 cups of water for 3 - 4 min. Drain the rest of the water and leave the wakame to cool. Peel the radish and cut into fine strips with a vegetable peeler. Fillet the orange and cut into small pieces. Fry the tofu briefly, keep the marinade as dressing for the salad. Leave the tofu to cool. Mix the wakame, radish, tofu and orange and season with the marinade and pepper. Briefly toast the sesame seeds without oil in a pan and sprinkle over the salad.