Cold Japanese Tofu Salad
This cold Japanese tofu salad features crisp veggies and silken tofu, served with a flavorful sesame soy dressing. A refreshing and light side dish that is ready in under 10 minutes and requires minimal prep.
Servings: 2 servings
Calories: 188kcal
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 or ponzu
- 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
Helpful tips
- Handle silken tofu with care – As it is fragile and breaks apart easily.
- Add the desired amount of dressing – Add by spoonfuls and adjust to taste to prevent the salad from being overly salty.
- Batch make the dressing – To meal prep, you can make a larger batch of sesame soy dressing and refrigerate it in a glass jar for up to a week. You can also use it for other salads, like my lettuce avocado salad.
Nutrition
Calories: 188kcal | Carbohydrates: 21g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 790mg | Potassium: 834mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1587IU | Vitamin C: 38mg | Calcium: 118mg | Iron: 3mg
