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Japanese Seaweed Salad

wakame salada

Makes this Japanese seaweed salad in 10 minutes!

Ingredients

Scale
  • 1/4 cup dried seaweed (wakame)
  • 7 ounce silken tofu
  • 1/3 English cucumber (Sliced in half lengthwise and into quarters)
  • 4 cherry tomatoes (sliced in half)
  • 1 thumb size ginger (peeled and grated)
  • wasabi paste (optional)

For the dressing:

  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1/2 tablespoon mirin
  • 2 tablespoons dashi stock

Instructions

  1. Drain and wrap tofu in paper towel (to remove excess water).
  2. Put dried seaweed in cold water (enough to be submerged) and let sit for 5 minutes. Drain and squeeze out excess water and divide equally among two bowls.
  3. Unwrap tofu and gently slice into bite size cubes. Divide and add to the seaweed.
  4. Top with cucumber, tomatoes, grated ginger and a little wasabi paste.
  5. Pour dressing and serve immediately.

For the dressing:

  1. Pour all the ingredients in a mixing bowl and set aside.

Notes

This Japanese seaweed salad can be served as an appetizer or a side.

Nutrition

Keywords: Appetizer, side

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