This quick and easy side salad is made with dried wakame seaweed, silken tofu, thinly sliced cucumber and mini tomatoes tossed in a refreshing rice vinegar based dressing. It's the perfect palate cleanser or side dish and goes especially well with fish dishes!
Prep Time10 minutesmins
Chilling TIme20 minutesmins
Total Time30 minutesmins
Course Salads, Sides
Cuisine Japanese
Servings 4
Prep Time: 10 minutesmins
Chilling TIme: 20 minutesmins
Total Time: 30 minutesmins
Course: Salads, Sides
Cuisine: Japanese
Servings: 4
Ingredients
Wakame Salad
5gdried wakame seaweedapprox 1 tbsp per 5g
150gsilken tofu
50gJapanese or Persian cucumber(s)thinly sliced
5mini tomatoes halved
bonito flakes(katsuobushi) optional - omit for plant-based diets
Soak 5 g dried wakame seaweed in a bowl of warm water according to the instructions on the packaging. (This usually takes 5-10 mins).
Wrap 150 g silken tofu in kitchen paper and microwave it for 1 minute 30 seconds at 600W. Allow it to cool slightly before cutting it into bitesize cubes.
Mix the dressing ingredients (1 tbsp dashi stock, 1 tbsp rice vinegar, 1 ½ tbsp soy sauce, ¼ tsp sugar, 1 tbsp sesame oil, 1 tsp ginger paste and ½ tsp ground sesame seeds) in a small bowl or jug.
Drain the water from the wakame and squeeze it thoroughly to remove any excess water. Add it to a large mixing bowl along with 50 g Japanese or Persian cucumber(s), 5 mini tomatoes and cubed tofu. Add the dressing and mix until well distributed. (Mix gently to avoid breaking the tofu too much. Alternatively, mix without the tofu and add it at the end.)Cover the bowl and chill in the fridge for 20-30 minutes before serving.
Divide into serving bowls, sprinkle with bonito flakes and enjoy!