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A refreshing mix of tofu and vibrant vegetables.
This tofu salad recipe 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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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
  • ¼ cup chopped cilantro
  • 1 tablespoon sesame seeds

Directions

  • Step 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.
  • Step 2:
    Whisk together soy sauce, mirin, rice vinegar, and sesame oil in a small bowl.
  • Step 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.
  • Step 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.

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