Silken Tofu Salad Recipe

I absolutely adore this silken tofu salad because it’s a refreshing and flavorful dish that’s incredibly easy to prepare, perfect for my busy lifestyle. Plus, the combination of soy sauce, sesame oil, and fresh ginger makes it feel like a fancy takeout meal right at home, without breaking the bank!

I adore making meals that are light and bright, and my Silken Tofu Salad is a fantastic representation of that. The salad combines the creamy, smooth texture of the silken tofu with the delightful crunch of paper-thin slices of cucumber.

What takes this dish to the next level—which, by the way, is a good, satisfying level for a salad but not a too-formidable-for-a-weeknight-main-dish kind of protein source—is the profusion of flavor. Ingredients like soy sauce and sesame oil provide the base with a necessary umami; the chili oil, if you use it, adds very pleasing heat.

Ingredients

Silken Tofu:
Packed with protein, low on fat, smooth consistency.

Cucumber:
Provides crunch; offers hydration and coolness; is low in calories.

Soy Sauce:
Provides umami taste, has a lot of sodium.

Rice Vinegar:
It is a mild tanginess that enhances freshness.

Sesame Oil:
The scent of nuts, the health benefits of fats, the multifaceted taste.

Green Onion:
Adds freshness and color; pungent, but not overly so.

Toasted Sesame Seeds:
Nutty, crunchy, and rich in minerals.

Fresh Cilantro:
Freshness is added by the note of herbaceousness.

Ingredient Quantities

• 1 block silken tofu, drained
• 1 cucumber, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 green onion, chopped
• 1 tablespoon toasted sesame seeds
• 1 tablespoon finely chopped fresh cilantro
• 1/2 teaspoon freshly grated ginger
• 1 small clove garlic, minced
• Optional: 1/2 teaspoon chili oil

Instructions

1. Tofu, slick with moisture, must be drained. After draining, it must also be dried. Silken tofu, like its denser cousin, is best served in a state that is not dripping with water, which could compromise the flavors of an accompanying sauce or a dish’s overall texture.

2. Cut the tofu into cubes and put them in a bowl for serving.

3. The cucumber should be sliced thinly and added to the bowl where the tofu resides.

4. In a small bowl, blend the soy sauce, rice vinegar, sesame oil, and sugar, stirring until the sugar has completely dissolved.

5. Shred the ginger and chop the garlic into tiny bits, then throw them into the vinaigrette. Mix well.

6. Optional chili oil can be added if you want a hint of heat.

7. Drizzle the dressing over the tofu and cucumber in the serving bowl.

8. Toss the salad gently so that the dressing is evenly distributed among the salad’s main ingredients—tofu and cucumber.

9. Top the salad with the chopped green onion, toasted sesame seeds, and fresh cilantro.

10. Serve right away, or chill in the fridge for 15-30 minutes to let the flavors come together before serving. Enjoy your bright, silken tofu salad that you can have as a light meal or in large portions as a shareable appetizer.

Equipment Needed

1. Knife
2. Cutting board
3. Tofu press or paper towels
4. Mixing bowl
5. Small bowl
6. Spoon or whisk
7. Grater (for ginger)
8. Garlic press or knife
9. Serving bowl
10. Tongs or salad servers

FAQ

• Q:Is it acceptable to use firm tofu in place of silken tofu? A: For the best results, use silken tofu. It has a smooth texture that’s hard to replicate. You can use firm tofu if you press it to remove excess moisture.
• Q:How should I store leftovers?
  Leftovers can be stored in an airtight container in the fridge for up to 2 days.
• Q:Is it permissible to leave out the cilantro? A: It is permissible to leave out the cilantro or replace it with parsley if that is what you prefer.
• Q:Is the chili oil necessary? A: Chili oil is optional and can be changed based on your spice tolerance. It adds a slight heat to the salad.
• Q:What is the required time for the preparation of this salad? A: The required time for preparation is about 15 minutes.
• Q:May I add additional vegetables to the salad? A: Absolutely, you can include vegetables such as bell peppers or carrots to enhance the salad’s texture and taste.
• Q:What dishes complement this salad? A: This salad goes well with any of a number of dishes, such as grilled fish, teriyaki chicken, or the salad could be served over rice for a light meal.

Substitutions and Variations

For a gluten-free option, substitute tamari for soy sauce.
If you’re looking for something other than rice vinegar to use, consider apple cider vinegar as your go-to.
Substitute olive oil for sesame oil if you’d like a different flavor profile.
Substitute maple syrup for sugar, and you have a natural sweetener.
Replace cilantro with parsley, if that is your preference.

Pro Tips

1. Proper Tofu Preparation To ensure the tofu absorbs the flavors of the dressing, press the tofu gently after draining to remove as much moisture as possible without breaking it. This will enhance the texture and taste of the salad.

2. Uniform Cucumber Slices Use a mandoline to slice the cucumber evenly. Uniform slices not only look appealing but also ensure consistent flavor and texture in every bite.

3. Fresh Aromatics Use freshly grated ginger and minced garlic for the best aromatic profile. These ingredients lose potency quickly, so fresh is key for optimal flavor.

4. Enhance Dressing For a deeper umami flavor, consider adding a dash of fish sauce or a drop of toasted sesame oil to the dressing. This can add an extra layer of complexity without overpowering the salad.

5. Chill for Flavor Development Allow the assembled salad to chill for a minimum of 15 minutes in the refrigerator. This resting time allows the flavors to meld more effectively, resulting in a more cohesive taste profile.