Easy 75 min

Japanese Tofu Salad

asian chinese european filipino french japanese korean mediterranean middle eastern region turkish side sweet spicy sour bitter savory umami medium fast

Prep

28 min

Cook

47 min

Total

75 min

Ingredients (12)

1 (14 ounce) package firm tofu, drained g

3 tablespoons soy sauce g

1 tablespoon mirin (sweetened rice wine) g

1 tablespoon rice vinegar g

2 teaspoons sesame oil, or to taste g

2 tablespoons vegetable oil g

2 cloves garlic, minced g

1 teaspoon minced fresh ginger g

1 large tomato, seeded and chopped g

1 small red onion, thinly sliced g

¼ cup chopped cilantro g

1 tablespoon sesame seeds g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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

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.

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.