Tofu Salad with Sesame Ponzu Dressing

Name: Salad Tahu dengan Saus Ponzu Wijen
Total time: 15 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: ½ head red leaf lettuce ((rinsed and pat dry)); ½ block soft/silken tofu (kinugoshi dofu) ((drained)); 1 Tbsp dried wakame seaweed; ¼ cup frozen or canned corn ((optional)); 8 cherry tomatoes ((halved, optional)); 5 shiso leaves (perilla/ooba) ((optional)); 3 Tbsp ponzu; 1 Tbsp soy sauce; 1 Tbsp toasted sesame oil; ⅛ tsp Diamond Crystal kosher salt; ½ Tbsp toasted white sesame seeds; ⅛ tsp yuzu kosho (Japanese citrus chili paste) ((or more, for a spicy taste; optional))

This easy Japanese Tofu Salad with Sesame Ponzu Dressing is a refreshing salad with leafy greens, tofu, corn, wakame seaweed, and fragrant Japanese herb – shiso leaves. You’ll love the tangy ponzu sauce, too. It is super easy to make and goes well with many Japanese and Asian dishes. So make a big b

⏱️ 15 min 🔪 Prep: 15 min 📊 Easy ⭐ 4.7 (22) 👁️ 24 views

👨‍🍳 Start Cooking

Foto: Just One Cookbook

Ingredients

2 servings

½ head red leaf lettuce ((rinsed and pat dry))
½ block soft/silken tofu (kinugoshi dofu) ((drained))
1 Tbsp dried wakame seaweed
¼ cup frozen or canned corn ((optional))
8 cherry tomatoes ((halved, optional))
5 shiso leaves (perilla/ooba) ((optional))
3 Tbsp ponzu
1 Tbsp soy sauce
1 Tbsp toasted sesame oil
⅛ tsp Diamond Crystal kosher salt
½ Tbsp toasted white sesame seeds
⅛ tsp yuzu kosho (Japanese citrus chili paste) ((or more, for a spicy taste; optional))

Steps

Gather all the ingredients.
Put 1 Tbsp dried wakame seaweed in water to rehydrate for 10 minutes. Once wakame is soft and tender, squeeze water out and set aside.
In a small bowl, combine 3 Tbsp ponzu, 1 Tbsp soy sauce, 1 Tbsp toasted sesame oil, and ⅛ tsp Diamond Crystal kosher salt.
Add ½ Tbsp toasted white sesame seeds and ⅛ tsp yuzu kosho (Japanese citrus chili paste) (optional and more for a spicy taste). Whisk all together.
Stack 5 shiso leaves (perilla/ooba) and cut into julienned strips.
Cut ½ block soft/silken tofu (kinugoshi dofu) into small cubes.
Cut ½ head red leaf lettuce into bite size pieces and place on the serving platter. Top with ¼ cup frozen or canned corn and 8 cherry tomatoes, sliced.
Place the tofu, wakame seaweed, and shiso leaves.
When ready to serve, drizzle the dressings and put some remaining on the small cup/bowl.