Japanese Tofu Salad

This easy tofu salad recipe is made with pressed tofu tossed with tomato, onion, and cilantro in a sesame, soy, garlic, and ginger vinaigrette.

• Preparation Time: 35 mins
• Cooking Time: 5 mins
• Total Time: 40 mins
• Calories: 272 Calories

Ingredients

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

Recipe Instructions

Step 1

Place tofu between two plates. Place a heavy book on top and let sit until tofu has drained, about 1 hour, pouring out expelled liquid every 20 minutes.

Step 2

Whisk together soy sauce, mirin, rice vinegar, and sesame oil in a small bowl.

Step 3

Heat vegetable oil in a small pan over medium heat. Add garlic and ginger; gently stir and cook until lightly golden, 1 to 2 minutes. Stir into soy sauce mixture.

Step 4

Cut pressed tofu into bite-sized pieces, then place into a bowl with tomato, onion, and cilantro. Pour in dressing and toss to coat. Garnish with sesame seeds.