This cold Japanese tofu salad features crisp veggies and silken tofu served with a flavorsome sesame soy dressing. This healthy side dish is easy to make and is ready in 10 minutes. A versatile salad that goes well with any Asian mains!
Japanese tofu salad is my go-to order at Japanese restaurants, hence decided to recreate this dish at home! It turns out to be a huge success and is now one of my favorite salads, along with wakame seaweed salad.
💚Why you will love this recipe
- Refreshing, light, yet packed with flavors
- Highly customizable and versatile
- Quick to make and is ready in under 10 minutes
- A delicious way to get in your daily serving of veggies!
🥗What you will need
📃Ingredients notes and substitutions
- Silken tofu - Also known as soft tofu.
- You can find it in the refrigerated aisle or the Asian section of most groceries. You could also purchase your silken tofu online.
- Maple syrup - Feel free to substitute with other liquid sweeteners like agave syrup, or even honey, if not vegan.
- Soy sauce - Tamari and shoyu can be used in place. Use certified gluten-free ones, if needed.
🔪How to make
All you have to do is chop up your veggies and make your sauce by combining all ingredients. Assemble your salad, and serve the dressing on the side.
✔Helpful tips
- Handle and slice silken tofu gently. It is incredibly fragile and will fall apart easily.
- To make this recipe lower in sodium, use a low-sodium soy sauce or tamari.
- Add in dressing by the spoonful, adjusting to taste instead of pouring in all at once.
- If you have leftover soy-sesame dressing, you can refrigerate it for up to 4 days in a sealed glass jar or container.
- To prep Japanese tofu salad ahead of time, slice up all veggies, store them separately in containers, and then make the dressing. When ready to enjoy, all you have to do is plate up your veggies and top your salad with some sliced silken tofu!
✨Variations and add-ins
Veggies - You can use other kinds of veg in place of what this recipe calls for. Shredded carrot, different kinds of lettuce, corn, and edible seaweed are some examples that work beautifully in this salad.
Additional protein - To make this cold tofu salad more hearty, feel free to add another source of protein like vegan chicken, seitan slices, or beans like chickpeas. You could even add shredded chicken or hard-boiled eggs if not vegan.
Toppings - Go wild with the toppings, and add whatever you fancy! I sometimes love adding chopped green onion and sesame seeds to mine, but you could also do sliced avocado, fried shallots, pickled radish, or furikake.
🍲How to serve
As mentioned above, this Japanese tofu salad is extremely versatile and goes well with almost anything! Here are some of my favorite dishes to serve with this salad:
- Soups - I especially love this gochujang soup. If you are looking for something milder and lighter, I recommend checking out my wakame miso soup.
- Asian mains - Check out my tofu yakisoba or teriyaki soba noodles if you are going with the Japanese theme. Otherwise, other Asian cuisines like tofu sisig or vegan kimbap go well too.
❔Commonly asked questions
It is safe to eat raw, uncooked silken tofu. This is because it is made from soy milk that has been boiled and cooked. However, do drain off excess water before slicing and serving.
You do not need to and should not press silken tofu. As it has exceptionally high water content, it is fragile and will fall apart when pressure is being applied to it. Simply draining off excess water in the packaging will be sufficient.
🍽More refreshing vegan salads
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📖 Recipe
Cold Japanese Tofu Salad
Ingredients
- 3 cups shredded iceberg lettuce or other variety of lettuce
- 1 cup shredded red cabbage
- ½ medium cucumber sliced
- 1 medium tomato sliced into wedges
- 1 block silken tofu drained and sliced (around 12.5oz/350g)
For the dressing
- 2 tablespoons soy sauce or tamari/shoyu (use gluten-free if needed)
- 2 teaspoons rice vinegar
- 2 teaspoons maple syrup or other liquid sweetener
- 1 teaspoon sesame oil
Instructions
- Assemble salad by dividing veggies equally among 2 bowls, then topping them with the sliced silken tofu.
- In a bowl, mix together all ingredients needed for the dressing. Stir to mix.
- Serve the salad alongside the dressing and enjoy!
Notes
- Handle and slice silken tofu gently. It is incredibly fragile and will fall apart easily.
- To make this recipe lower in sodium, use a low-sodium soy sauce or tamari.
- Add in dressing by the spoonful, adjusting to taste instead of pouring in all at once.
- If you have leftover soy-sesame dressing, you can refrigerate it for up to 4 days in a sealed glass jar or container.
- To prep Japanese tofu salad ahead of time, slice up all veggies, store them separately in containers, and then make the dressing. When ready to enjoy, all you have to do is plate up your veggies and top your salad with some sliced silken tofu!
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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