Octopus Edamame Tofu Salad

20260129, #BreakfastDiary 1628, -11°C/sunny The original recipe calls for rice vinegar, but I substituted white wine vinegar. Brewed vinegar has a much higher acidity (about 4 times that of rice vinegar), which can coagulate proteins like tofu and change the texture. It tasted a bit bland, so I added a splash of lemon juice, and the balance came together. About 611kcal, Octopus Edamame Tofu Salad.

1 cucumber, 1/2 block tofu, 150g octopus, 100g edamame, 1T hemp seeds, (dressing) 1T tahini, a pinch of salt, a pinch of sugar, 1t sesame oil, 1T white wine vinegar, and 1 lemon wedge

1. Slice the cucumber into thin rounds, sprinkle with salt, let sit about 5 minutes, then squeeze out the moisture. 2. Microwave the tofu for 2 minutes to remove moisture, then tear it into bite-sized pieces by hand. 3. Pat the thawed octopus dry with a paper towel, cut into bite-sized pieces, and sear in a pan with olive oil until golden. 4. Make the dressing. In a mixing bowl, combine 1T tahini, a pinch of salt, a pinch of sugar, 1t sesame oil, and 1T white wine vinegar, mixing well. 5. Into the mixing bowl from step 4, add the octopus from step 3, the edamame, the cucumber from step 1, the tofu from step 2, and 1T hemp seeds, and toss well. Plate it. And add the juice of a lemon wedge.