Japanese-style Tofu Salad Bowl

Japanese-style Tofu Salad Bowl

Step into Spring with this delicious seasonal salad bowl for a colourful lunch or zingy side-dish.

  • 15 mins
  • Easy
  • Sides
  • 2 Servings

Ingredients

  • 200g firm tofu, drained and cut into cubes
  • 1 tsp Yutaka Soy Sauce
  • 1 tsp toasted sesame oil
  • 100g tenderstem broccoli, trimmed
  • 100g red cabbage, finely shredded
  • 1 medium carrot, juliennded 
  • 2 spring onions, thinly sliced
  • 1 tbsp Yutaka Sesame Seeds, for garnish
Dressing:
  • 2 tbsp Yutaka Soy Sauce
  • 1 tbsp rice vinegar
  • 1tbsp toasted sesame oil
  • 1 tsp maple syrup
  • 1 tsp grated ginger
  • 1 tsp Yutaka Miso Paste

Directions

  1. Preheat the oven to 200°C (180°C fan). Toss the tofu cubes with soy sauce and sesame oil, then spread them on a lined baking tray. Roast for 20 minutes, turning halfway, until golden and slightly crisp.
  2. Meanwhile, blanch the tenderstem broccoli in boiling water for 2 minutes, then drain and rinse under cold water to keep it vibrant.
  3. In a small bowl, whisk together all the dressing ingredients until smooth.
  4. In a large bowl, combine the red cabbage, carrot, spring onions, and tenderstem broccoli. Add the toasted tofu and toss everything with the dressing. 
  5. Sprinkle with toasted sesame seeds and serve immediately.

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