Japanese Tofu Salad Recipe

Firm tofu: A block of firm tofu that has been drained and cubed, providing a protein-rich base for the salad.

Cherry tomatoes: Halved cherry tomatoes add a burst of sweetness and color to the dish.

Cucumber: Sliced cucumber brings a refreshing crunch to the salad.

Soy sauce: Adds a salty, umami flavor to the dressing.

Rice vinegar: Provides a tangy acidity that balances the flavors.

Sesame oil: A small amount of sesame oil gives a rich, nutty aroma to the dressing.

Toasted sesame seeds: Sprinkled on top for added texture and a subtle nutty taste.

Green onions: Chopped green onions add a mild, fresh onion flavor to the salad.

When preparing the tofu, ensure it is thoroughly drained to avoid excess moisture in the salad. You can achieve this by placing the tofu block between paper towels and pressing it with a weight for about 15-20 minutes. This step helps the tofu absorb the flavors of the dressing more effectively, resulting in a more flavorful dish.

• firm tofu - Substitute with tempeh: Tempeh has a firmer texture and a nutty flavor, making it a good alternative to tofu in salads.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them an easy swap for cherry tomatoes.

• sliced cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, which works well in salads.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a mild acidity that can mimic the tanginess of rice vinegar.

• sesame oil - Substitute with olive oil: Olive oil provides a different but pleasant flavor and can be used if sesame oil is unavailable.

• toasted sesame seeds - Substitute with sunflower seeds: Sunflower seeds add a similar crunch and nutty flavor to the salad.

• green onions - Substitute with chives: Chives offer a mild onion flavor that can replace green onions in salads.

• To keep your Japanese Tofu Salad fresh, store it in an airtight container. This helps to maintain the crispness of the vegetables and the integrity of the tofu.
• Place the container in the refrigerator. The salad will stay fresh for up to 2-3 days. Beyond this, the tofu may start to lose its texture and the vegetables might become soggy.
• If you want to prepare the salad in advance, consider storing the dressing separately. Combine the soy sauce, rice vinegar, and sesame oil in a small jar with a tight lid. This way, you can add the dressing just before serving to keep the tofu and vegetables fresh and crunchy.
• For freezing, it’s best to avoid freezing the entire salad as tofu and fresh vegetables do not freeze well. However, you can freeze the tofu separately. Drain and press the tofu to remove excess water, then cut it into cubes and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. The tofu can be frozen for up to 3 months.
• When ready to use, thaw the tofu in the refrigerator overnight. Once thawed, you can proceed with the recipe as usual, combining it with fresh cherry tomatoes and cucumber.
• Avoid freezing the dressing as the soy sauce and rice vinegar can change in flavor and consistency when frozen. Instead, prepare the dressing fresh each time you make the salad.

• Gently warm the tofu salad in a non-stick skillet over low heat for 2-3 minutes, stirring occasionally. This method helps maintain the texture of the vegetables and prevents the tofu from becoming too soft.

• Use a microwave-safe dish to reheat the salad. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power in 30-second intervals, stirring in between, until warmed through.

• For a slightly different twist, place the tofu salad in a steamer basket over boiling water. Steam for about 5 minutes. This method keeps the vegetables crisp and the tofu tender.

• If you prefer a cold salad, simply let the leftovers come to room temperature for about 30 minutes before serving. This allows the flavors to meld together nicely without the need for reheating.

• Mixing bowl: A large bowl used to combine the tofu, cherry tomatoes, and cucumber.

• Small bowl: A smaller bowl for whisking together the soy sauce, rice vinegar, and sesame oil.

• Whisk: A utensil used to blend the dressing ingredients smoothly.

• Knife: Essential for chopping the green onions and slicing the cucumber.

• Cutting board: A surface to safely chop and slice the vegetables and tofu.

• Measuring spoons: Tools to accurately measure the soy sauce, rice vinegar, and sesame oil.

• Serving spoon: Used to gently toss the salad ingredients together.

• Toaster or skillet: For toasting the sesame seeds if they are not pre-toasted.

• Colander: Useful for draining the tofu after it has been pressed.

Prepare ingredients in advance: Drain and cube the tofu ahead of time. Slice the cucumber and halve the cherry tomatoes earlier to save time.

Use pre-toasted sesame seeds: Purchase toasted sesame seeds to avoid the extra step of toasting them yourself.

Make the dressing ahead: Whisk together the soy sauce, rice vinegar, and sesame oil in advance and store it in the fridge.

Chop green onions in bulk: Chop extra green onions and store them in an airtight container for future use.