Japanese Tofu Salad
Description
This easy tofu salad recipe is made with pressed tofu tossed with tomato, onion, and cilantro in a sesame, soy, garlic, and ginger vinaigrette.
Ingredients
•
1 (14 ounce) package firm tofu, drained
•
3 tablespoons soy sauce
•
1 tablespoon mirin (sweetened rice wine)
•
1 tablespoon rice vinegar
•
2 teaspoons sesame oil, or to taste
•
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
Directions
1
Place tofu between two plates. Place a heavy book on top and let sit until tofu has drained, about 1 hour, pouring out expelled liquid every 20 minutes.
2
Whisk together soy sauce, mirin, rice vinegar, and sesame oil in a small bowl.
3
Heat vegetable oil in a small pan over medium heat. Add garlic and ginger; gently stir and cook until lightly golden, 1 to 2 minutes. Stir into soy sauce mixture.
4
Cut pressed tofu into bite-sized pieces, then place into a bowl with tomato, onion, and cilantro. Pour in dressing and toss to coat. Garnish with sesame seeds.