Japanese Tofu Salad recipe

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Ingredients

1 (14 ounce) package firm tofu, drained
3 tablespoons soy sauce
1 tablespoon mirin (sweetened rice wine)
2 teaspoons sesame oil, or to taste
1 tablespoon rice vinegar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 large tomato, seeded and chopped
1 small red onion, thinly sliced
¼ cup chopped cilantro
1 tablespoon sesame seeds

Nutrition Info

271.7 calories
carbohydrate: 11 g
cholesterol: : -
fat: 19.1 g
fiber: 3.6 g
protein: 17.6 g
saturatedFat: 2.8 g
servingSize: -
sodium: 695.2 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place tofu between two plates, and weigh down with a heavy book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes.

  2. Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl. Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden, stir into the soy sauce mixture.

  3. Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro. Pour in the dressing and toss to coat. Garnish with a sprinkle of sesame seeds.

Recipe Yield

4 servings

Recipe Note

Here is a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges.

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