Japanese Tofu Salad Recipe - Allrecipes.com
Japanese Tofu Salad Recipe

Japanese Tofu Salad

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    35 mins
  • COOK

    5 mins

    1 hr 40 mins


  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.
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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.

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.


17 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.)

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

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!

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.

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!

Dec 14, 2009

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


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  • 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.

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