Go Back

Japanese Marinated Salad With Diced Tofu – Light, Fresh, and Full of Flavor

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Firm or extra-firm tofu (14 oz/400 g): Pressed and diced so it holds shape and soaks up flavor.
  • Cucumber (1 medium): Seedless or Persian cucumbers are ideal for crunch.
  • Carrot (1 small): Julienned or grated for color and sweetness.
  • Red bell pepper (1/2): Thinly sliced for freshness and color.
  • Scallions (2–3): Thinly sliced for mild onion bite.
  • Fresh herbs: Shiso if available, or a mix of cilantro and mint for brightness.
  • Toasted sesame seeds (1–2 tablespoons): For nuttiness and crunch.
  • Nori strips (optional): Adds a subtle ocean note and umami.
  • Soy sauce or tamari (3 tablespoons): The salty backbone.
  • Rice vinegar (2 tablespoons): Gentle acidity that won’t overpower.
  • Mirin (1 tablespoon): A touch of sweetness and gloss.
  • Fresh lemon juice or yuzu (1 tablespoon): Citrus lift.
  • Sesame oil (1 tablespoon): Toasty depth.
  • Grated ginger (1 teaspoon): Warm spice and freshness.
  • Grated garlic (1 small clove): Optional, for a little punch.
  • Honey or sugar (1 teaspoon): Rounds out the acidity.
  • Red pepper flakes or shichimi togarashi (pinch): Optional heat.

Method
 

  1. Prep the tofu: Drain the tofu and wrap it in a clean kitchen towel. Place a light weight on top and press for 15–20 minutes to remove excess water. Cut into 1/2-inch cubes.
  2. Whisk the dressing: In a bowl, combine soy sauce, rice vinegar, mirin, citrus juice, sesame oil, ginger, garlic, sweetener, and spice. Taste and adjust salt, acid, and sweetness to your preference.
  3. Marinate the tofu: Add diced tofu to the dressing and gently toss. Let it sit for 15–30 minutes, stirring once or twice so every piece gets coated.
  4. Prep the vegetables: Slice cucumbers thinly, julienne the carrot, and slice the bell pepper and scallions. Keep everything bite-sized and crisp.
  5. Combine: In a large bowl, add the vegetables and herbs. Spoon in the tofu with a few tablespoons of the marinade. Toss gently to avoid breaking the tofu.
  6. Finish with texture: Sprinkle toasted sesame seeds and nori strips on top. Add a splash more marinade if needed, but don’t drown the vegetables.
  7. Serve: Enjoy right away for maximum crunch, or chill for 10–15 minutes to let the flavors settle.