This easy, no-cook tofu salad makes a delicious weeknight meal. Loaded with crisp and colourful veggies and fragrant herbs, it’s a must-try for vegetarians or anyone trying to cut back on meat.
Serves44
Prep time15 mins15 minutes
Ingredients
2 x 300g pkts silken tofu
1/2 cup (125ml) ponzu sauce*
1 1/2 tsp chilli oil (optional)
2 baby gem lettuces, finely shredded
1 Lebanese cucumber, thinly sliced
6 small radishes, thinly sliced
1 spring onion, thinly sliced
1/2 cup Thai basil or basil leaves
1/4 cup Vietnamese mint or mint leaves
2 tsp white 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.
Method
Step 1
Drain the tofu and gently pat dry with paper towel. Cut into small pieces.
Step 2
Combine the ponzu sauce and chilli oil, if using, in a small bowl.
Step 3
Arrange lettuce, cucumber, radish, spring onion, basil, mint and tofu on a serving platter. Drizzle over dressing and sprinkle with sesame seeds.
*If unavailable, use Kewpie Japanese Dressing Sesame Soy Sauce.
