Name: Japanese Tofu Salad
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: Firm tofu, drained - 1 (14 ounce) package; Soy sauce - 3 tablespoons; Mirin (sweetened rice wine) - 1 tablespoon; Rice vinegar - 1 tablespoon; Sesame oil, or to taste - 2 teaspoons; Vegetable oil - 2 tablespoons; Garlic, minced - 2 cloves; Minced fresh ginger - 1 teaspoon; Tomato, seeded and chopped - 1 large; Red onion, thinly sliced - 1 small; Chopped cilantro - ¼ cup; Sesame seeds - 1 tablespoon

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Japanese Tofu Salad

1. Firm tofu, drained - 1 (14 ounce) package

2. Soy sauce - 3 tablespoons

3. Mirin (sweetened rice wine) - 1 tablespoon

4. Rice vinegar - 1 tablespoon

5. Sesame oil, or to taste - 2 teaspoons

6. Vegetable oil - 2 tablespoons

7. Garlic, minced - 2 cloves

8. Minced fresh ginger - 1 teaspoon

9. Tomato, seeded and chopped - 1 large

10. Red onion, thinly sliced - 1 small

11. Chopped cilantro - ¼ cup

12. Sesame seeds - 1 tablespoon

How to cook deliciously - Japanese Tofu Salad

1. Stage

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. Stage

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

3. Stage

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. Stage

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.