Okra and Tomato Tofu Salad

• 3 Okra
• 5 Cherry tomatoes
• 75 grams Tofu
• 1 Myoga ginger
• 1 tsp Lemon juice
• 2 tsp Ponzu

1. Finely chop the myoga ginger and combine with the lemon juice and ponzu to make the myoga ginger sauce.
2. Parboil the okra in salted water (the salt is separate from the listed amount).
3. Soak in cold water to keep the color and roughly chop.
4. Dice the tofu into cubes.
5. Transfer the okra, tomato, and tofu to a dish, top with the myoga ginger sauce, and serve.

tomatoes, ginger, lemon juice, ponzu

Taken from cookpad.com/us/recipes/147461-okra-and-tomato-tofu-salad (may not work)