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.
Ingredients
- firm tofu: 1 pack (14 ounce pack, drained)
- soy sauce: 3 Tbsp
- mirin (sweetened rice wine): 1 Tbsp
- rice vinegar: 1 Tbsp
- sesame oil: 2 tsp (to taste)
- vegetable oil: 2 Tbsp
- garlic: 2 clove (minced)
- fresh ginger: 1 tsp (minced)
- tomato: 1 piece (chopped)
- red onion: 1 piece (sliced)
- cilantro: 0.25 cup (chopped)
- sesame seeds: 1 Tbsp
Metric Conversion
Stages of cooking
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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.
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Whisk together soy sauce, mirin, rice vinegar, and sesame oil in a small bowl.
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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.
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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.
