Chilled Tofu Salad with Shiso, Ginger, and Soy Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Silky chilled tofu served with fresh shiso leaves and a zesty ginger-soy dressing, perfect as a light appetizer or side dish. This japanese ready in about 10 minutes pairs silken tofu, shiso leaves, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 2 Japanese cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Carefully drain 14 oz silken tofu and pat dry with paper towels. Cut into 1-inch cubes and arrange on a chilled serving plate.
  2. Step 2: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tbsp freshly grated ginger until well combined and fragrant.
  3. Step 3: Scatter 6 thinly sliced shiso leaves and 2 thinly sliced green onion stalks evenly over the tofu cubes.
  4. Step 4: Drizzle the ginger-soy dressing evenly over the tofu and herbs, allowing the flavors to soak in.
  5. Step 5: Sprinkle 1 tsp toasted sesame seeds and optionally 1 tbsp bonito flakes on top for additional aroma and texture.
  6. Step 6: Serve immediately as a refreshing appetizer or chilled side dish on a warm day.

Frequently asked questions

How long does Chilled Tofu Salad with Shiso, Ginger, and Soy Dressing take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chilled Tofu Salad with Shiso, Ginger, and Soy Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep silken tofu from drying out.

Can I substitute ingredients in Chilled Tofu Salad with Shiso, Ginger, and Soy Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chilled Tofu Salad with Shiso, Ginger, and Soy Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chilled Tofu Salad with Shiso, Ginger, and Soy Dressing?

Japanese japanese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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