CookGo
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Japanese Tofu Salad

Cost $8, save $10

Source: Recommended by CookGo

  • 5 Min
  • 4 Servings
  • $8

INGREDIENTS

  • Tofu

    • 1 (14 ounce) package firm tofu, drained

  • Seasoning & Sauces

    • 3 tablespoons soy sauce
    • 1 tablespoon mirin
    • 1 tablespoon rice vinegar
    • 2 teaspoons sesame oil

  • Cooking Oil

    • 2 tablespoons vegetable oil

  • Spices

    • 🧄 2 cloves garlic, minced
    • 1 teaspoon minced fresh ginger

  • Vegetables & Herbs

    • 🍅 1 large tomato, seeded and chopped
    • 🧅 1 small red onion, thinly sliced
    • ÂĽ cup chopped cilantro
    • 🌰 1 tablespoon sesame seeds

STEPS

1

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.

2

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

3

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.

4

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.

NUTRIENTS

Per 1 serving

🔥

272

Calories

  • 18g
    Protein
  • 11g
    Carbs
  • 19g
    Fats

đź’ˇ Tips

For extra flavor, refrigerate the salad for 30 minutes to allow the dressing to soak in.Pair this salad with steamed rice for a complete meal.Add lime wedges for a fresh, tangy garnish.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.