This recipe for "Rengon with Mayo Cheese Dressing" is a delightful contrast between the crunchy spinach and the fluffy creamy dressing. The powdered cheese and mayonnaise give the dish a rich flavor, while the tofu keeps it light and refreshing.

Crunchy lotus root & soft tofu "Rengon with mayo cheese dressing" recipe!

This recipe for "Rengon with Mayo Cheese Dressing" is a delightful contrast between the crispy Rengon and the soft creamy dressing. The powdered cheese and mayonnaise give the dish a rich flavor, while the tofu keeps it light and refreshing.

Material ( For 2 persons )
lotus root	150g (5.29oz)
tofu	40g (1.41oz)
Asian ginseng (Panax ginseng)	2cm
parsley (Petroselinum crispum)	one (object)
Powdered cheese and mayonnaise	1.5 tablespoons
salt (i.e. sodium chloride)	1/4 teaspoon

tofu paste with lotus root and mayo cheese

Recipe

Ingredients (for 2 servings

) 150 g (2 oz) brick
40 g (2 oz) tofu
2 cm (1 inch) carrot
1 sprig parsley
1.5 tablespoons cheese powder and mayonnaise
1/4 teaspoon salt

RENKON NO MAYO CHEESE SHIROUSAI Directions

Cut the brick into 5 mm (0.4 inch) half-moon pieces and the carrot into 2 to 3 mm (1.4 to 1.5 inch) chunks.

Put the sliced carrot and lotus root in a heatproof container, cover with a lid, and heat on 500W for 5 minutes to heat through.

Put cheese powder, mayonnaise, tofu, and chopped parsley in a bowl or Tupperware container and mix well.

Add drained lotus root and carrot to the bowl and finish mixing.

How does the white salad of lotus root with mayo and cheese taste?

This dish offers a contrast between the crunchy spinach and the fluffy creamy dressing. The powdered cheese and mayonnaise give the dish a rich flavor, while the tofu adds a nice lightness. The fresh flavor of parsley adds an accent. This recipe is delicious even when chilled, so it is recommended to be leftover.