Recipe by JOSIE
"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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1 (14 ounce) package
firm tofu, drained
mirin (sweetened rice wine)
sesame oil, or to taste
minced fresh ginger
tomato, seeded and chopped
red onion, thinly sliced
Oh man is this one ever good. So simple!!!! I always buy my tofu in water bins at an Asian market, so the tofu tastes smooth and creamy. I ate this whole recipe by myself for lunch. I will make again and again, and adding extra veggies is super easy. UPDATE: I made a big batch of this for my lunch. The next day the sauce made the tofu taste a little strong and bitter. It was still good, but just too strong. I would recomend eating it right away or mixing the salad together and throwing the sauce on when you eat it.
I enjoyed it very much. Unfortunately, my husband voted it "not a repeat." He discovered that he's not crazy about tofu that is not crispy on the outside. We both really liked the dressing though.
Nice taste, although rather saucy. I didn't have the cilantro, so I used parsley flakes. I also baked the tofu pieces for 10 min ea on opposite sides of the tofu. This makes it less squishy and more the consistency of hard-fried eggs. (I originally didn't like tofu due to the consistency.)
The sauce was absolutely delicious - I mixed it with greens so it was a nice salad and it was a good amount of sauce for that
I just made this for a potluck and everyone was asking for the recipe. I did brown the tofu in a little oil to firm it up. I also minced jalapeno and added it. Next time I may try some other veggies since, as other reviewers said, there's extra sauce.
delicious! i used green onion instead of red to my taste, and threw in some rough grated carrot. thought bean sprouts would've been good too, am planning on trying that next time. i did not find it to be even a bit too saucy; it all absorbed into the tofu -- which i recommend freezing, i never have to press it afterwards and it has the best texture, even uncooked!
I couldn't imagine raw, albeit pressed, tofu cubes, so I stir-fried them in a small amount of sesame oil. I also substituted a can of drained mandarin organ segments for the tomatoes. I added a bag of mixed greens and tossed it all together. Yum!
We use just shoyu and sesame oil for the dressing. I leave out the onion and cilantro, and add in some cucumber. Sprinkle with sesame seeds, and, simple and delicious dinner that my kids love!
* Percent Daily Values are based on a 2,000 calorie diet.
Japanese Tofu Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 172
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