Japanese Tofu Salad

Japanese Tofu Salad

12 Reviews 2 Pics
  • Prep

    35 m
  • Cook

    5 m
  • Ready In

    1 h 40 m
Recipe by  JOSIE

“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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Adjust Servings

Original recipe yields 4 servings



  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 (12)

Rate This Recipe


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.



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.)



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

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Tofu Pasta Salad


next recipe:

Spicy Tofu Salad Bowl