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Japanese Tofu Salad
Japanese Tofu Salad
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Prep Time:
35 minutes
Cook Time:
5 minutes
Total Time:
100 minutes
Delicious tofu salad with pressed tofu, tomatoes, onions, and cilantro in a flavorful sesame soy ginger vinaigrette.
Ingredients:
  • 1 (14 ounce) package firm tofu, drained
  • 3 tablespoons soy sauce
  • 1 tablespoon mirin (sweetened rice wine)
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil, or to taste
  • 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
  • 0.25 cup chopped cilantro
  • 1 tablespoon sesame seeds
Instructions:
  • Drain tofu by pressing it between two plates with a heavy book on top for about 1 hour, pouring out liquid every 20 minutes.
  • Combine soy sauce, mirin, rice vinegar, and sesame oil in a small bowl and whisk until well blended.
  • In a small pan over medium heat, warm up vegetable oil. Add garlic and ginger, gently stirring and cooking until lightly golden for 1 to 2 minutes. Combine with the soy sauce mixture.
  • Dice pressed tofu and combine in a bowl with tomato, onion, and cilantro. Drizzle dressing over and mix gently. Sprinkle with sesame seeds for a finishing touch.

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