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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.

15 minEasyServes 4180 cal/serving

JapaneseSaladNo-CookVeganLow CarbDairy-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

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

  1. 1

    Drain 16 oz silken tofu (soft or medium-firm) and pat gently with paper towels. Cut into 1-inch cubes.

  2. 2

    Halve or wedge 2 large ripe tomatoes and arrange on a serving plate. Nestle the tofu cubes among the tomatoes.

  3. 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.

  4. 4

    Drizzle the dressing evenly over the tofu and tomatoes.

  5. 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.

Questions

How long does Wafu Tofu and Tomato Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Wafu Tofu and Tomato Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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