Wafu Tofu and Tomato Salad
Silken tofu and ripe tomatoes dressed in a light Japanese-style ponzu and sesame dressing with fresh ginger and green onion. A cooling, no-cook salad that comes together in minutes.
Ingredients
- 16 oz silken tofu (soft or medium-firm), drained, cubed
- 2 large ripe tomatoes, cut in wedges
- 3 tbsp ponzu sauce (gluten-free if needed)
- 2 tsp toasted sesame oil
- 2 tsp unseasoned rice vinegar
- 1 tsp fresh ginger, finely grated
- 2 green onions, thinly sliced
- 1 tsp toasted sesame seeds
- 1/4 cup katsuobushi (bonito flakes), optional for non-vegan
Instructions
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1
Drain 16 oz silken tofu (soft or medium-firm) and pat gently with paper towels. Cut into 1-inch cubes.
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2
Halve or wedge 2 large ripe tomatoes and arrange on a serving plate. Nestle the tofu cubes among the tomatoes.
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3
Whisk together 3 tbsp ponzu sauce (gluten-free if needed), 2 tsp toasted sesame oil, 2 tsp unseasoned rice vinegar, and 1 tsp finely grated fresh ginger in a small bowl.
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4
Drizzle the dressing evenly over the tofu and tomatoes.
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5
Top with 2 thinly sliced green onions, 1 tsp toasted sesame seeds, and 1/4 cup katsuobushi (bonito flakes), optional for non-vegan if using. Serve immediately.