Best Japanese Tofu Salad Dressing Recipes

TOFU SALAD WITH SESAME PONZU DRESSING

Steps:

• Gather all the ingredients.
• Put dried wakame seaweed in water to rehydrate for 10 minutes. Once wakame is soft and tender, squeeze water out and set aside.
• In a small bowl, combine 3 Tbsp Ponzu, 1 Tbsp soy sauce, 1 Tbsp sesame oil, and ⅛ tsp Kosher salt.
• Add ½ Tbsp white sesame seeds and ⅛ tsp Yuzu Kosho (optional and more for spicy taste). Whisk all together.
• Stack shiso leaves and cut into julienned strips.
• Cut the tofu into small cubes.
• Cut the lettuce into bite size pieces and place on the serving platter. Top with corn kernels and cherry tomatoes.
• Place the tofu, wakame seaweed, and shiso leaves.
• When ready to serve, drizzle the dressings and put some remaining on the small cup/bowl.

JAPANESE TOFU SALAD

Steps:

• Place tofu between two plates, and weigh down with a heavy book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes.
• Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl. Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden; stir into the soy sauce mixture.
• Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro. Pour in the dressing and toss to coat. Garnish with a sprinkle of sesame seeds.

ASIAN CRISPY TOFU SALAD

Steps:

• Whisk all ingredients except for tofu in a 9x9 inch square baking dish.
• Drain and slice tofu in half lengthwise to make two thinner slabs. Blot with a paper towel.
• Preheat non-stick skillet over medium heat and spray with non-stick spray. Slide tofu slices onto skillet and grill for about 4-5 minutes per side, flipping carefully with a large spatula. Brown it nicely to give it color and texture.
• Slip tofu slices into marinade, and turn with spatula at least once. While the tofu is sitting in the marinade, cut each slab 3 times lengthwise and widthwise with a sharp knife to make 16 squares per slab. Toss carefully.
• Let marinate for up to 30 minutes and remove garlic and ginger slices before serving warm, at room temperature or chilled.

JAPANESE TOFU SALAD DRESSING

Steps:

• Do not use light sesame cooking oil for this. You need to use the dark Asian sesame oil.
• Place in blender.
• Blend for 1 minute.
• chill or serve immed.

SILKEN TOFU WITH SPICY SOY DRESSING

Steps:

• Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sugar, sesame seeds and scallion in a small bowl. Whisk until the sugar has dissolved.
• Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don't worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.