Tofu and Wakame Salad
A refreshing, healthy salad featuring soft silken tofu and wakame seaweed dressed in a tangy citrus ponzu sauce.
Notes
A Light, Protein-Packed Starter
This salad is a staple at Japanese restaurants worldwide. Cubes of soft silken tofu and tender wakame seaweed are served over crisp salad greens, tossed in a light, tangy, and oil-free Ponzu dressing.Ingredients
- 1/2 block silken tofu (drained and cubed carefully)
- 2 tbsp dried wakame seaweed
- 3 cups mixed salad greens or spring mix
- 1/4 red onion (thinly sliced)
- — For the Dressing: —
- 3 tbsp Ponzu sauce (citrus soy sauce)
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
Instructions
- Soak the dried wakame seaweed in a bowl of cold water for 10 minutes until fully expanded. Drain and squeeze out excess water tightly.
- In a small bowl, whisk the Ponzu sauce and sesame oil together to create the simple dressing.
- Arrange the mixed salad greens and thinly sliced red onion on a large serving platter or individual bowls.
- Gently place the cubes of silken tofu and the rehydrated wakame seaweed on top of the greens.
- Just before serving, drizzle the Ponzu-sesame dressing generously over the salad and garnish with toasted sesame seeds.
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