Japanese Tofu Salad
Silky tofu creates a soft and creamy foundation.Crisp cucumber and carrots add freshness and crunch.Wakame seaweed contributes a delicate savory flavor.A sesame-soy dressing provides balanced umami and acidity.Fresh ginger and sesame seeds brighten the finished salad.Perfect as a healthy side dish, appetizer, or light lunch.
Ingredients
For the Salad
- 14 ounces (400 g) firm or medium-firm tofu
- 1 Japanese cucumber or ½ large English cucumber, thinly sliced
- 1 small carrot, julienned
- 2 cups mixed salad greens
- ¼ cup dried wakame seaweed
- 2 green onions, thinly sliced
- 2 tablespoons toasted sesame seeds
- ¼ cup daikon radish, thinly sliced, optional
For the Japanese Dressing
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon mirin
- 1 teaspoon honey or sugar
- 1 teaspoon freshly grated ginger
- 1 small garlic clove, finely grated, optional
Instructions
Prepare the Tofu
- Drain the tofu thoroughly.Wrap it in paper towels or a clean kitchen towel and place a light weight on top.Allow it to drain for approximately 10–15 minutes.This removes excess moisture and helps prevent the salad from becoming watery.
Cut the Tofu
- Cut the tofu into bite-sized cubes.For a more rustic presentation, you can gently break the tofu into irregular pieces using your hands.Place the tofu in the refrigerator while preparing the remaining ingredients.
Prepare the Wakame
- Place the dried wakame in a bowl of cool water.Allow it to soak for approximately 5–10 minutes, or according to the package directions.Once rehydrated, drain thoroughly and squeeze out excess water.Cut into smaller pieces if necessary.
Prepare the Vegetables
- Thinly slice the cucumber.Julienne the carrot.Thinly slice the green onions and optional daikon.Wash and thoroughly dry the salad greens.Keeping the vegetables crisp and dry helps maintain the fresh texture of the salad.
Make the Dressing
- Add soy sauce, rice vinegar, sesame oil, neutral oil, mirin, honey or sugar, and grated ginger to a small bowl.Add garlic if desired.Whisk thoroughly until the dressing is smooth and well combined.Taste and adjust the balance according to your preference.
Toast the Sesame Seeds
- If using untoasted sesame seeds, place them in a dry skillet over medium-low heat.Toast for a few minutes, stirring frequently, until fragrant and lightly golden.Transfer immediately to a plate so they do not continue cooking in the hot pan.
Assemble the Salad
- Arrange the salad greens on a large serving platter or divide them among individual bowls.Add cucumber, carrot, wakame, daikon, and green onions.Place the chilled tofu pieces gently over the vegetables.
Add the Dressing
- Drizzle the Japanese dressing evenly over the salad.You can also serve the dressing separately so everyone can add their preferred amount.
Garnish
- Sprinkle generously with toasted sesame seeds.Add shredded nori, shichimi togarashi, or thinly sliced chili if desired.
Chill and Serve
- For the best flavor, refrigerate the assembled salad for approximately 10–15 minutes before serving.Serve cold or lightly chilled.
Notes
- Use firm tofu: Firm or medium-firm tofu holds its shape better than silken tofu.
- Drain the tofu well: Excess moisture can dilute the dressing.
- Dry the vegetables: Wet vegetables can make the salad watery.
- Rehydrate wakame carefully: Seaweed expands significantly when soaked.
- Taste the dressing: Soy sauce varies in saltiness, so adjust the seasoning as needed.
- Use toasted sesame oil: A small amount provides a strong nutty aroma.
- Add dressing shortly before serving: This helps maintain the crispness of the vegetables.
- Keep refrigerated: Tofu and fresh vegetables should remain chilled until serving.