Japanese Tofu Salad

Japanese Tofu Salad

Salad Vegetable Salads

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.

Servings per recipe: 4
Calories per serving: 272
Preparation time: 35m
Total cooking time: 1h 40m


  • 1 (14 ounce) package firm tofu, drained
  • 3 tablespoons soy sauce
  • 1 tablespoon mirin (sweetened rice wine)
  • 2 teaspoons sesame oil, or to taste
  • 1 tablespoon rice vinegar
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 1 large tomato, seeded and chopped
  • 1 small red onion, thinly sliced
  • 1/4 cup chopped cilantro
  • 1 tablespoon sesame seeds


  • 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.

Nutrion facts:

Total Fat 19.1g 29%
    Saturated Fat 3.0g  
Cholesterol 0mg  
Sodium 695mg 28%
Potassium 428mg 12%
Total Carbohydrates 11g 4%
Dietary Fiber 3.6g 14%
Protein 17.6g 35%
Sugars 3g  
Vitamin A 739IU  
Vitamin C 9mg  
Calcium 717mg  
Iron 3mg  
Thiamin 0mg  
Niacin 6mg  
Vitamin B6 0mg  
Magnesium 79mg  
Folate 45mcg