INGREDIENTS
•
1 cup packed shiso leaves + extra for garnish
•
3/4 cup of soaked cashews
•
1 tablespoon olive oil
•
1 tablespoon of mustard
•
1 tablespoon of lemon juice
•
1/2 cup of water (or more)
•
Salad:
•
1 block of firm tofu, pressed and cut into 1/2? cubes
•
1 tablespoon of shallot, minced
•
1 Japanese cucumber, diced
•
Salt + pepper, to taste