Japanese Tofu Salad
Silky chilled tofu topped with crisp vegetables and a bright soy-ginger dressing. Ready in 15 minutes with zero cooking.
- Total time
- 15 min
- Servings
- 2
- Calories
- 115
- Protein
- 12g
lightrefreshingjapaneseveganvegetariangluten-freetofusilky
Ingredients
- 14 oz silken tofu
- 1 medium cucumber
- 1 medium carrot
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp ginger, minced
Instructions
- 1
Gently drain tofu and place on a chilled plate.
- 2
Slice cucumber into thin half-moons. Julienne carrot into matchsticks.
- 3
Whisk soy sauce, rice vinegar, and ginger in a small bowl.
- 4
Arrange cucumber and carrot on top of tofu. Pour dressing over.
- 5
Serve immediately while tofu is cold.
Tools you’ll need
- cutting board
- chef's knife
- small bowl
- whisk
- chilled plate
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