Cold Tofu Salad with Okinawan Seaweed and Sesame Dressing

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Silky chilled tofu paired with nutrient-rich Okinawan seaweed, tossed in a nutty sesame dressing for a refreshing and healthy appetizer. This Japanese-inspired vegetarian recipe, ready in about 10 minutes, pairs silken tofu, dried Okinawan mozuku seaweed, toasted sesame seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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.

Ingredients

• 300g silken tofu
• 30g (rehydrated) dried Okinawan mozuku seaweed
• 2 tbsp, ground toasted sesame seeds
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1, finely chopped scallions
• 1 tsp grated ginger

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Instructions

1. Step 1: Rehydrate 30g dried Okinawan mozuku seaweed in cold water for 10 minutes, then drain well.
2. Step 2: Carefully cut 300g silken tofu into 1-inch cubes and arrange on a serving plate.
3. Step 3: In a small bowl, whisk together 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 2 tbsp ground toasted sesame seeds, and 1 tsp grated ginger until well combined.
4. Step 4: Spoon the dressing evenly over the tofu cubes, then scatter the drained mozuku seaweed and 1 finely chopped scallion on top.
5. Step 5: Let rest for 5 minutes to allow flavors to meld before serving chilled as a light, refreshing salad.