Sometimes having too many choices can be a bit confusing, such as variations of tofu. We went with marinated tofu for this salad. 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. Hi Nami, I have always cooked the tofu even if it means boiling in water for a short amount of time. As I mentioned before, once opened, the life shelf of silken tofu is only 3-5 days long. There is no good substitute for it in terms of flavors – the closest would be Korean/Vietnamese perilla leaves. Read my disclaimer here. If you tried this recipe and have some good suggestions, let us know! Adding just a touch of yuzu kosho paste in the dressing adds some spicy and umami kick. Hi Helen! MAKE IT SHINE! Even though I have gotten pretty good at using leftover tofu, sometimes I like to save some for a stir fry I will make later in the week. Buy our best-selling e-cookbook for 33 more easy and simple recipes! Lightly break the tofu to mix with the vegetables and enjoy the salad! Hello silken tofu. Whisk all together. Unfortunately not for this recipe because silken tofu contains more water than medium and firm tofus. This Tofu Salad with Sesame Ponzu Dressing (豆腐サラダ) is my go-to salad recipe for over decades and it’s always my family’s favorite. This is a quick and easy vegan creamy tofu ginger salad dressing that’s spicy, tangy and a little sweet. Once wakame is soft and tender, squeeze water out and set aside. Ben and I have been experimenting a lot with different substitutes and find that using silken tofu instead of nut based ingredients is better in terms of texture and flavor. This creamy tofu dressing will keep for up to 1 week, refrigerated. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! See note on oil. Ready in just 5 minutes! Sweet, tangy marinated tofu paired with fresh veggies and a spicy mayo dressing. The texture will be tougher than when you first bought it but this can be a good thing, especially if you are planning to marinate it. If you decide not to use ponzu in this recipe, make sure to add rice vinegar or other citrus fruits to compromise the acidic part. And the answer is yes, you can eat the tofu out of the package which is sold in the grocery store’s refrigerated section. Design by, kosher/sea salt (I use Diamond Crystal; Use half for table salt). Another easy way to extend the life shelf of tofu is by storing it in a tightly sealed container, covered with water. This healthy and delicious vegan banh mi salad is just 30 minutes away. Hi Darlene! Your email address will not be published. Poured over the other half of the block of silken tofu and it was perfect! The sauce was savory, rich and creamy! Exactly what it says. Well, let’s talk about the tofu. All I have to do is empty the container daily (since the tofu will continue letting out water) and my tofu stays fresh tofu for up to 7-8 days. Tahini is made from hulled sesame seeds (using only the kernels) while more often than not, neri goma is made using the entire sesame sesame seed (shell included). // The acidic portion of this dressing comes from the citrus ingredients to make ponzu. 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. Different tofu brands offer different level of softness, but in general, we have Kinugoshi Tofu (絹漉し豆腐; “silk-filtered tofu”) and Momen Tofu (木綿豆腐) in Japan. . Japanese Tofu Salad Dressing dark soy sauce, sugar, dark sesame oil, water, soft tofu, rice wine vinegar Get these exclusive recipes with a subscription to Yummly Pro . It is super easy to make and goes well with many Japanese and Asian dishes. Put dried wakame seaweed in water to rehydrate for 10 minutes. I’ll add it to my smoothies and lately I’ve been adding it to sauces and salad dressings, such as in this super easy creamy tofu ginger dressing. Hiyakko tofu is a Japanese cold dish consisting of silken tofu topped with a few simple garnishes.. How To Make Tofu Salad. When you need to use it, let the tofu thaw in the fridge and drain the excess water. I'm Nami, a Japanese home cook based in San Francisco. It’s tangy, nutty, a little spicy, sweet and cooling. You can unsubscribe at any time by clicking the link in the footer of our emails. Keywords: recipe, salad dressing, vinaigrette, sauce, vegan, plant based, meatless, vegetarian, Tag @misspickledplum on Instagram and hashtag it #misspickledplum. You’ll love the tangy ponzu sauce too. Shiso leaves give a pleasant fragrance and flavors to the salad. While tahini and neri goma are both made with 100% sesame seeds, the process involved is a little different. For this salad dressing recipe, I use sesame oil instead of vegetable oil. Fresh greens and cucumber, soft tofu, slightly chewy red rice and edamame beans are tossed in a creamy miso-sesame dressing to create this healthy and delicious salad. ★☆ Many of you have asked me if we can eat tofu without cooking it. The mix of rice vinegar, tahini (or Japanese sesame paste called neri goma – 練りごま), ginger (for those wondering, I’m using a Japanese grater in the image above) and sugar gives the dressing an authentic Japanese taste. Pickled Plum is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to All images and content on this site are copyright protected. On a busy day (most weeknights, frankly speaking), I don’t have time to prepare two kinds of side dishes, so one of them tends to be an easy salad that I can put together in no time.