Japanese Tofu and Vegetable Sashimi with Wasabi

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A refreshing Japanese-inspired salad with firm tofu, cucumber, and avocado, dressed with wasabi and soy sauce. This japanese-inspired vegetarian (gluten-free) ready in about 10 minutes pairs block tofu, cucumber, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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

• 1 block tofu
• 1 cucumber
• 1 avocado
• 1 tsp wasabi
• 2 tbsp soy sauce

Instructions

1. Step 1: Press the tofu block for 15 minutes using a clean kitchen towel and a plate to remove excess moisture, then slice into 1/8-inch thick rounds using a sharp knife. Tip: Pressing ensures the tofu holds its structure when tossed with sauce.
2. Step 2: Wash and dry the cucumber. Using a sharp knife, slice into 1/4-inch thick matchsticks, ensuring even thickness for uniform texture.
3. Step 3: Peel the avocado, remove the pit, and slice into 1/8-inch thick rounds. Place in a separate bowl to prevent browning. Tip: For best results, work quickly to avoid oxidation.
4. Step 4: In a small bowl, combine 2 tbsp soy sauce and 1 tsp wasabi. Stir vigorously with a fork until the wasabi is fully incorporated and the sauce is smooth. Tip: Wasabi’s heat intensifies with prolonged mixing—adjust to taste.
5. Step 5: Add the tofu slices and cucumber matchsticks to the soy sauce-wasabi mixture. Use tongs to toss gently for 1-2 minutes until all pieces are evenly coated. Tip: Avoid overmixing to maintain the crispness of the vegetables.
6. Step 6: Transfer the tofu and vegetable mixture to an airtight container. Refrigerate for 1-2 hours, uncovered initially to allow the wasabi to mellow slightly. Tip: Chilling enhances flavor balance and firms the tofu.
7. Step 7: Before serving, remove from the fridge and let sit at room temperature for 10-15 minutes to soften slightly. Arrange on a platter and serve chilled, garnished with additional wasabi if desired. Tip: Serve immediately after chilling for optimal texture and flavor.