Cold Okinawan Tofu Salad with Ume Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing and light salad combining silky Okinawan-style tofu with a tangy plum (ume) dressing, perfect for a healthy appetizer or side. This japanese-inspired salads ready in about 10 minutes blends silken tofu, small, thinly sliced cucumber, leaves, chopped shiso leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 140 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 140 cal/serving
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Ingredients

Instructions

  1. Step 1: Drain 300 g silken tofu gently and cut into 1-inch cubes, then arrange on a chilled serving plate.
  2. Step 2: Thinly slice 1 small cucumber into half-moons and scatter over the tofu cubes along with 4 chopped shiso leaves.
  3. Step 3: In a small bowl, whisk together 1 tbsp umeboshi paste, 2 tbsp rice vinegar, 1 tbsp soy sauce, and 1 tsp sesame oil until smooth to create the ume dressing.
  4. Step 4: Drizzle the ume dressing evenly over the tofu and cucumber.
  5. Step 5: Finish by sprinkling 1 tsp toasted sesame seeds on top and serve immediately as a refreshing starter.

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Frequently asked questions

How long does Cold Okinawan Tofu Salad with Ume Dressing take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Cold Okinawan Tofu Salad with Ume Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Cold Okinawan Tofu Salad with Ume 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 Cold Okinawan Tofu Salad with Ume 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 Cold Okinawan Tofu Salad with Ume Dressing?

Japanese salads 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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