READY IN ABOUT 1¾ hrs

Japanese Tofu Salad

Read Reviews (11)

"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." — JOSIE

Directions

Place tofu between two plates, and weigh down with a heavy book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes.
Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl. Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden; stir into the soy sauce mixture.
Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro. Pour in the dressing and toss to coat. Garnish with a sprinkle of sesame seeds.

Kitchen-Friendly View

PREP 35 mins
COOK 5 mins
READY IN 1 hr 40 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 08, 2009

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.

—pinkypink

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Most Helpful Critical Review

Feb 02, 2013

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.

—SherryL

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15 Ratings

Feb 26, 2007

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.)

—kdigiorgio

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Jul 24, 2007

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

—Susan

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Jul 30, 2012

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!

—Sarah

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Jan 20, 2011

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.

—Amy

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Sep 22, 2010

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!

—SBC1023

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Aug 16, 2008

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!

—Nici

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Nutrition

Calories
272 kcal
14%

Carbohydrates
11 g
4%

Cholesterol
0 mg
0%

Fat
19.1 g
29%

Fiber
3.6 g
14%

Protein
17.6 g
35%

Sodium
695 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Japanese Tofu Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 272
Calories from Fat: 172

% Daily Value *
Total Fat 19.1g 29 %
Saturated Fat 2.8g 14 %
** Cholesterol 0mg 0 %
** Sodium 695mg 28 %
** Potassium 428mg 12 %
Total Carbohydrates 11g 4 %
Dietary Fiber 3.6g 14 %
Protein 17.6g 35 %
** Sugars 3.4g
Vitamin A 15 %
Vitamin C 14 %
Calcium 90 %
Iron 34 %
** Thiamin 21 %
** Niacin 43 %
** Vitamin B6 13 %
** Magnesium 28 %
** Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.