Cold Tofu Salad with Okinawan Seaweed and Sesame Dressing

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

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.

Prep: 10 min Serves 2 Japanese cuisine 150 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Cold Tofu Salad with Okinawan Seaweed and Sesame 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 Cold Tofu Salad with Okinawan Seaweed and Sesame 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 Cold Tofu Salad with Okinawan Seaweed and Sesame 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 Tofu Salad with Okinawan Seaweed and Sesame 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 Tofu Salad with Okinawan Seaweed and Sesame Dressing?

Japanese vegetarian 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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