Japanese Style Tofu Salad Recipe

Drain the tofu: remove tofu from package and drain the liquid. Wrap the block in a clean kitchen towel or paper towels and place a light weight on top for 10–15 minutes to press out excess water. This improves texture and helps browning.

Prepare vegetables: while tofu presses, rinse and dry the salad greens and spin or pat them dry. Slice the cucumber thinly (half-moons or matchsticks). Cut the tomato into wedges or bite-sized pieces. Trim and thinly slice the scallions on the diagonal. If using whole edamame, ensure it is shelled and cooked; pat dry.

Shred carrot if not pre-shredded and set aside. Combine the mixed greens, cucumber, tomato, carrot, edamame and most of the scallions in a large bowl. Reserve a small amount of scallions (about 1 tsp) and some sesame seeds for garnish.

Make the dressing: in a small bowl or jar, combine soy sauce, rice vinegar, mirin, toasted sesame oil, neutral oil, grated ginger, honey (or agave), and lemon juice. Whisk until combined. If using sesame paste (tahini/goma-dare), whisk it in so the dressing emulsifies; add 1–2 teaspoons of warm water if needed to reach pouring consistency.

Taste and adjust: taste the dressing and adjust balance — add more rice vinegar for acidity, more honey for sweetness, or a pinch more soy sauce for salt. Stir in shichimi togarashi or crushed red pepper for mild heat.

Prepare tofu for frying

Cut the pressed tofu into 8 even rectangles or 12 cubes, about 1/2-inch thick for good surface area. Pat the pieces dry with paper towels to remove remaining moisture. Season both sides lightly with the sea salt and black pepper.

Pan-fry tofu

Heat a large nonstick or cast-iron skillet over medium-high heat. Add the neutral oil and let it shimmer but not smoke. Add tofu pieces in a single layer (work in batches if needed). Fry without moving for 3–4 minutes until a deep golden-brown crust forms. Flip and brown the other side, about 3 minutes more. Transfer to a plate lined with paper towels to drain.

Assemble the salad: toss the salad bowl gently with about two-thirds of the dressing, adding more as needed to lightly coat the leaves and vegetables. Arrange the dressed salad on individual plates or a large serving bowl. Place warm pan-fried tofu pieces on top (or scatter if using cubes). Drizzle remaining dressing over the tofu and around the salad as desired.

Garnish and serve: sprinkle toasted sesame seeds, reserved scallions, and optional nori strips or furikake over the salad. Serve immediately so tofu stays slightly crisp. Provide extra dressing on the side.