Tofu Salad Recipe

Tofu: Firm tofu holds its shape well and soaks up the dressing nicely.

Cucumber: Adds a cool, crisp texture to the salad.

Cherry tomatoes: Sweet and juicy, they brighten up the dish.

Red onion: Thin slices give a little sharpness without overpowering.

Soy sauce: Adds a salty, savory flavor to the dressing.

Rice vinegar: A mild vinegar that gives a gentle tang.

Sesame oil: Brings a rich, nutty aroma to the dressing.

Honey: Balances the flavors with a touch of sweetness.

Toasted sesame seeds: Adds crunch and enhances the sesame flavor.

Green onions: Fresh and mild, they add a pop of color and taste.

When you’re mixing the dressing for this tofu salad, whisking the ingredients together without making a mess is a handy little skill to have. Here’s how you can do it step by step:

1. Use a small bowl that’s just the right size—not too big, not too small—so the soy sauce, rice vinegar, sesame oil, and honey don’t splash out.
2. Hold your whisk or fork firmly but gently. Start by stirring slowly in a circular motion to combine the ingredients.
3. Once they start to mix, you can speed up a bit, but keep the whisk low in the bowl to avoid splashing.
4. If you want to be extra careful, you can tilt the bowl slightly toward you, so the liquid pools on one side and makes whisking easier.

Doing this makes your dressing smooth and well-blended, which means every bite of your tofu salad will have that perfect balance of salty, tangy, and sweet flavors. Plus, it keeps your kitchen clean—no one wants to wipe up sticky honey or oily sesame oil from the counter!

When I first tried whisking dressing for a salad, I got a little too excited and splattered soy sauce everywhere. It was a funny mess, but I learned to slow down and keep the whisk low. Now, I like to use a fork instead of a whisk when I’m in a hurry—it’s less splashy and still does the job well. Give it a try next time you mix up your salad dressing!

• tofu - Substitute with chickpeas: Chickpeas provide a similar protein content and texture, making them a great plant-based alternative.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, which works well in salads.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar size and sweetness, making them an easy swap.

• red onion - Substitute with shallots: Shallots offer a milder flavor and a similar texture, perfect for salads.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tanginess and acidity.

• sesame oil - Substitute with olive oil: Olive oil can be used for its healthy fats and mild flavor, though it lacks the nutty taste of sesame oil.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used as a vegan alternative.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Sunflower seeds provide a similar crunch and nutty flavor.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• To store your tofu salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The tofu salad should stay fresh for up to 3-4 days. Make sure to give it a gentle toss before serving to redistribute the dressing.
• If you plan to make the salad ahead of time, consider storing the dressing separately. This will prevent the vegetables from becoming soggy. Simply add the dressing and toss just before serving.
• Freezing tofu salad is not recommended. The texture of the tofu and vegetables can change significantly upon freezing and thawing, resulting in a less desirable consistency.
• If you have leftover tofu that you want to freeze, do so before mixing it with the vegetables and dressing. Drain and press the tofu, then cut it into cubes and place it in a freezer-safe bag or container. It can be frozen for up to 3 months.
• When ready to use the frozen tofu, thaw it in the refrigerator overnight. Once thawed, you can proceed with the recipe as usual, combining it with fresh vegetables and dressing.
• For an extra burst of flavor, consider marinating the tofu in the dressing for a few hours before serving. This allows the tofu to absorb the flavors more deeply, enhancing the overall taste of the salad.

• For a quick and easy method, use the microwave. Place the tofu salad in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power for about 1-2 minutes. Stir halfway through to ensure even heating.

• If you prefer a more even and gentle reheating, use the stovetop. Heat a non-stick skillet over medium heat, add a splash of sesame oil, and gently warm the tofu salad for about 3-5 minutes, stirring occasionally.

• For a slightly crispy texture, preheat your oven to 350°F (175°C). Spread the tofu salad evenly on a baking sheet lined with parchment paper. Bake for about 10-12 minutes, stirring halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the tofu salad in the air fryer basket and heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a refreshing twist, consider serving the tofu salad cold. Simply toss it with a bit more rice vinegar and soy sauce to freshen up the flavors before serving.

• Mixing bowl: A large bowl used to combine the tofu, cucumber, cherry tomatoes, and red onion.

• Small bowl: A smaller bowl used to whisk together the soy sauce, rice vinegar, sesame oil, and honey for the dressing.

• Whisk: A utensil used to mix the dressing ingredients until they are well combined.

• Knife: A sharp tool used to slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.

• Cutting board: A flat surface used to safely chop and slice the vegetables and tofu.

• Measuring cups: Tools used to measure out the cucumber and cherry tomatoes accurately.

• Measuring spoons: Tools used to measure out the soy sauce, rice vinegar, sesame oil, and honey accurately.

• Serving spoon: A large spoon used to gently toss the tofu mixture with the dressing.

• Toaster or skillet: Used to toast the sesame seeds if they are not pre-toasted.

• Serving dish: A dish used to present the tofu salad once it is ready to be served.

Prepare ingredients ahead: Drain and cube the tofu, slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion in advance.

Use pre-toasted sesame seeds: Save time by buying toasted sesame seeds instead of toasting them yourself.

Quick dressing mix: Whisk together soy sauce, rice vinegar, sesame oil, and honey in a jar and store it in the fridge for quick use.

Batch prep: Double the recipe and store extra portions in the fridge for a ready-to-eat meal later in the week.