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Japanese-style tofu salad

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  • Vegetarian
  • Vegan
  • Dairy free
  • Egg free
  • Lactose free

After a quick fix for your midweek dinner? Our 15-minute tofu salad is the ideal option if you’re tight on time

  • Serves4
  • Prep time15 minutes
A bowl of japanese tofu salad served with pink ginger


  • 1/4 small red cabbage, finely shredded
  • 1 small yellow capsicum, seeded, thinly sliced
  • 1 bunch baby broccoli, thinly sliced diagonally
  • 1 tbs mirin seasoning
  • 1 tbs soy sauce
  • 2 tsp sesame oil
  • 200g pkt teriyaki or Japanese-style marinated tofu, cut into 4cm pieces
  • Pickled ginger, to serve
  • Spring onion curls, to serve
  • 5g pkt salted seaweed snacks, shredded
  • 1 tbs sesame seeds, toasted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the cabbage, capsicum and baby broccoli in a large bowl.
  2. Step 2

    Whisk mirin, soy sauce and sesame oil in a small jug. Drizzle over the cabbage mixture. Toss to combine.
  3. Step 3

    Divide the cabbage mixture evenly among serving bowls. Top with the tofu, pickled ginger and spring onion curls. Sprinkle with the seaweed and sesame seeds to serve.