Japanese Tofu Salad

Japanese Tofu Salad

JOSIE 31

"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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Ingredients

1 h 40 m servings 272 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 695 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

13
  1. 18 Ratings

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Most helpful positive review

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 m...

Most helpful critical review

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 thoug...

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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 m...

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 a...

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

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...

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 ...

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 ...

Excellent salad dressing. I also add some greens (spring mix works great) and leave out the red onion.

I LOVED this recipe and so did my "meat and potato" husband. Basically used the recipe as a base and added mixed veggies such as peppers, red, yellow or/green, broccoli, shredded carrots, snap p...

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 thoug...

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