Japanese · Lunch
Cold Tofu Salad
A chilled Japanese salad of silken tofu cubes served over shredded lettuce and cucumber, dressed with soy sauce, rice vinegar, ginger, and sesame oil sharpened by lime juice. Topped with scallion, toasted sesame seeds and nori strips. Lighter than classic hiyayakko with no fried garnish.
$3
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
175Calories
14.9gProtein
9.7gFat
10.6gCarbs
3.6gSugar
2.6gFiber
716mgSodium
0mgChol
1.7gSat Fat
480mgPotassium
190mgCalcium
2.8mgIron
0mcgVitamin B12
10mgVitamin C
Goes well with
Japanese lager or light pale ale
local
Sencha green tea, chilled
international
vegetarian
gluten-free-adaptable
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Drain tofu on paper towel for 10 minutes, cut into 1-inch cubes. Slice cucumber into ribbons. Shred lettuce. Grate ginger.
2
Chill
Arrange lettuce and cucumber on a chilled plate and refrigerate 10 minutes.
3
Whisk
Combine soy sauce, rice vinegar, sesame oil, ginger and lime juice in a small bowl until uniform.
4
Build
Lay tofu cubes over chilled vegetables, keeping them intact to hold their shape.
5
Finish
Scatter scallion, sesame seeds and nori strips over the tofu.
6
Plate
Spoon dressing evenly over top just before serving so tofu stays firm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g silken tofu
- 100g100g cucumber
- 60g60g lettuce
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sesame oil
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 4g4g nori
- 2 tsp2 tsp lime juice
