Best 3 Japanese Tofu Salad Recipes

Indulge in the symphony of flavors that is Japanese Tofu Salad, a refreshing and revitalizing dish that embodies the essence of Japanese cuisine. This vibrant salad showcases the versatility of tofu, transforming it into a culinary masterpiece. With three distinct variations – Classic Japanese Tofu Salad, Spicy Japanese Tofu Salad, and Japanese Tofu Salad with Miso Dressing – this recipe offers a trio of tantalizing experiences. Each variation is meticulously crafted to highlight the unique characteristics of tofu, complemented by an array of crisp vegetables, savory seasonings, and delectable dressings. Discover the delicate balance of textures and flavors as you embark on a culinary journey through these exceptional Japanese Tofu Salad recipes.

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TOFU SALAD WITH SESAME PONZU DRESSING

Tofu Salad with Sesame Ponzu Dressing image

This easy Japanese Tofu Salad with Sesame Ponzu Dressing is a refreshing salad with leafy greens, tofu, corn, wakame seaweed, and fragrant Japanese herb - shiso leaves. You'll love the tangy ponzu sauce too. It is super easy to make and goes well with many Japanese and Asian dishes. So make a big batch!

Provided by Namiko Chen

Categories Condiments Salad

Time 15m

Number Of Ingredients 12

Ingredients

½-1 red leaf lettuce ((rinsed and pat dry))
½ block soft/silken tofu (kinugoshi dofu) ((drained))
1 Tbsp dried wakame seaweed
¼ cup frozen or canned corn ((optional))
8 cherry tomatoes ((halved, optional))
5 shiso leaves (perilla/ooba) ((optional))
3 Tbsp Ponzu
1 Tbsp soy sauce
1 Tbsp roasted sesame oil
⅛ tsp kosher salt (Diamond Crystal; use half for table salt)
½ Tbsp toasted white sesame seeds
⅛ tsp yuzu kosho (Japanese citrus chili paste) (optional and more for spicy taste)

Steps:

Gather all the ingredients.
Put dried wakame seaweed in water to rehydrate for 10 minutes. Once wakame is soft and tender, squeeze water out and set aside.
In a small bowl, combine 3 Tbsp Ponzu, 1 Tbsp soy sauce, 1 Tbsp sesame oil, and ⅛ tsp Kosher salt.
Add ½ Tbsp white sesame seeds and ⅛ tsp Yuzu Kosho (optional and more for spicy taste). Whisk all together.
Stack shiso leaves and cut into julienned strips.
Cut the tofu into small cubes.
Cut the lettuce into bite size pieces and place on the serving platter. Top with corn kernels and cherry tomatoes.
Place the tofu, wakame seaweed, and shiso leaves.
When ready to serve, drizzle the dressings and put some remaining on the small cup/bowl.

Nutrition Facts : Calories 149 kcal, Carbohydrate 13 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Sodium 583 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving

JAPANESE TOFU SALAD

Japanese Tofu Salad image

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.

Provided by JOSIE

Categories Salad Vegetable Salad Recipes

Time 1h40m

Yield 4

Number Of Ingredients 12

Ingredients

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
¼ cup chopped cilantro
1 tablespoon sesame seeds

Steps:

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.
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.
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.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 11 g, Fat 19.1 g, Fiber 3.6 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 695.2 mg, Sugar 3.4 g

SPINACH AND TOFU SALAD

Spinach and Tofu Salad image

Here's a spinach salad that takes cues from Japan and is hearty enough to be a main course. Try to find crisp, medium curly-leaf spinach, which will hold up when dressed. (Baby spinach leaves will surely wilt.) Other sturdy greens - such as mizuna, curly endive or Napa cabbage - can stand in for spinach, or you can combine several kinds of greens.

Provided by David Tanis

Categories dinner, lunch, salads and dressings, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 24

Ingredients

1/2 pound firm tofu
1/4 cup soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice wine vinegar
1 tablespoon sake
1 tablespoon brown sugar
1 teaspoon grated ginger
Pinch of cayenne
8 ounces medium spinach leaves
2 tablespoons lime or lemon juice
2 teaspoons brown sugar
1 tablespoon toasted sesame oil
3 tablespoons vegetable oil
1 tablespoon soy sauce
2 tablespoons white or red miso
1/2 teaspoon grated garlic (from about 2 to 3 cloves)
1 teaspoon grated ginger (from a peeled 1-inch piece)
1 cup chopped cucumber
1 cup thinly sliced daikon radish
1 cup frozen edamame, thawed
1 teaspoon sesame seeds
2 tablespoons pumpkin seeds
2 tablespoons roasted peanuts
Pinch of kosher salt or flaky sea salt

Steps:

Heat oven to 375 degrees. Slice tofu into 1-inch-by-2-inch pieces about 1/4-inch thick and place in a deep bowl or on a platter.
Make the marinade: In a medium bowl, whisk together soy sauce, sesame oil, vinegar, sake, brown sugar, ginger and cayenne. Pour marinade over tofu slices to coat well. Leave in marinade for at least 15 minutes. (You may marinate the tofu up to 24 hours in advance.)
While the tofu marinates, pick over spinach leaves and remove any tough stems. Swish the spinach in a deep bowl of cold water. Lift leaves from water into a colander. If you see any sand in the water, repeat up to 3 times, using fresh water each time. Drain well and dry spinach, then wrap in a kitchen towel and refrigerate until ready to use. (You may wash the spinach up to 24 hours in advance.)
Make the dressing: In a small bowl, whisk together lime juice, brown sugar, sesame oil, vegetable oil, soy sauce, miso, garlic and ginger.
Line a baking sheet with parchment paper, and arrange the tofu pieces in a single layer. Spoon remaining marinade over tofu. Bake, uncovered, for 15 to 20 minutes, until slightly crisped. Remove and leave at room temperature.
To make the salad, arrange spinach in a low, wide salad bowl or on a deep platter. Scatter cucumber, daikon and edamame over spinach, then sprinkle with sesame seeds, pumpkin seeds and peanuts. Tuck slices of tofu here and there.
Sprinkle a pinch of salt over everything, then drizzle salad with dressing and serve.

Tips:

Choose firm or extra-firm tofu: This will help the tofu hold its shape and not crumble when you mix it with the other ingredients.
Press the tofu: This will help remove excess water and make the tofu more flavorful.
Use a variety of vegetables: This will add color, texture, and flavor to your salad.
Don't be afraid to experiment with different dressings: There are many different types of dressings that can be used for tofu salad, so find one that you like and experiment with different flavor combinations.
Serve the salad immediately: Tofu salad is best served fresh, so don't make it ahead of time.

Conclusion:

Tofu salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover tofu. With a variety of vegetables and dressings to choose from, there are endless possibilities for creating a tofu salad that everyone will enjoy. So next time you're looking for a healthy and refreshing meal, give tofu salad a try!