Japanese Tofu Salad

Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing 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.

• Preparation Time: 35 mins
• Cooking Time: 5 mins
• Total Time: 40 mins
• Calories: 272 Calories

Ingredients

• 1 tablespoon sesame seeds
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 large tomato, seeded and chopped
• 1 small red onion, thinly sliced
• 1 teaspoon minced fresh ginger
• ¼ cup chopped cilantro
• 1 (14 ounce) package firm tofu, drained
• 1 tablespoon mirin (sweetened rice wine)
• 2 teaspoons sesame oil, or to taste

Recipe Instructions

Step 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.

Step 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.

Step 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.