The visit to Japan recently was a dream come true. Being a solo traveller was an entirely new experience. I did enjoy every bit of the cultural significance, the innumerable tori gates, the mesmerising gardens of Sakura and the uninterrupted view Mt.Fuji.
Yet, visiting a Japanese restaurant makes me a bit sceptical. The vegetarian choices are the ones which make me think twice. I was happy when the receptionist at the hotel wrote me a little note to list out what I don’t eat, in Japanese so I could use it easily at the restaurants. It mainly had the words for meat, fish, dashi(fish sauce) and bonito flakes (cured fish flakes) with a huge “No Eat” and this little note helped me immensely through my ten days.
I love the umami flavours. Very often I choose a simple soba noodle or onigiri to save myself. This time I was recommended to try the cold tofu salad…Have to say, it was so creamy and delicious I would have probably eaten half the block shamelessly.
I quickly made up my mind to try this at home. So here it is the Japanese style cold tofu salad with the yummiest ever dressing. This currently tops my list of hassle-free cooking. It’s also easy and quick to make. Moreover, it is easily digestible with a good amount of proteins.
The toppings for this could vary based on your taste… It could be finely grated Daikon radish, boiled corn kernels, tomatoes, thin strips of nori, cucumber diced and sesame seeds
Combos to try
To have as a combo meal, pair this cold tofu salad up with a bowl of soba with a scallion sauce and warm stir-fried bok choy or a bowl of veggie tempura and sunomono.
Check this easiest recipe for Soba noodles with scallion sauce and sunomono here.
Hope you enjoy this combo as much as I do.
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Japanese cold tofu salad
- 250g block silken tofu ( fresher the better)
- 1 tsp Sesame oil
- 1/4 tsp grated ginger
- 1 tbsp soy sauce
- 1 tbsp green onion finely chopped
- 1/2 tsp fried onion
- sprouts as needed
- 1/2 tsp daikon finely grated
- Whisk together the ingredients for the vinaigrette and set aside.
- Wash and slice the tofu and pile on a bowl od add to individual bowls to serve
- Pour the vinaigrette over the tofu and top with toppings of choice.
- Serve cold with soba noodles, sunomono, tempura and stirfried bokchoy.
Use silken tofu only as the texture of silken tofu is the best for this salad.
Sodium: 226mgSugar: 0.2gFiber: 0.2gPotassium: 22mgCalories: 45kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 0.5gSaturated Fat: 0.2gFat: 3gProtein: 3gCarbohydrates: 1g
Tried this recipe?Let us know how it was!