Tofu and Wakame Salad
A crisp, protein-packed, and refreshing Japanese-style salad. Creamy silken tofu and tender wakame seaweed rest on a bed of fresh greens, completely transformed by a highly aromatic, savory roasted sesame and soy dressing.
Ingredients
- 1/2 block Silken tofu
- 2 tbsp Dried wakame seaweed
- 4 cups Mixed salad greens
- 5 Cherry tomatoes
- 2 tbsp Soy sauce
- 1.5 tbsp Rice vinegar
- 1 tbsp Toasted sesame oil
- 1 tbsp Sugar
- 1 tbsp Toasted white sesame seeds
Instructions
- Preparation: Rehydrate the dried wakame in a bowl of cold water for 5 minutes until fully expanded. Drain well and squeeze out excess water. Gently drain the silken tofu and cut it into bite-sized cubes. Halve the cherry tomatoes.
- Make the Dressing: In a small jar or bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, sugar, and toasted sesame seeds until the sugar dissolves.
- Assemble the Base: Arrange the mixed salad greens evenly on a large serving platter or individual plates.
- Add Toppings: Beautifully arrange the rehydrated wakame, cherry tomatoes, and silken tofu cubes on top of the greens.
- Dress and Serve: Drizzle the homemade sesame-soy dressing generously over the salad right before serving to keep the greens crisp.
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