Kerama Island-Inspired Seaweed and Tofu Salad

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

A refreshing salad combining fresh seaweed and silken tofu with a tangy sesame-soy dressing, inspired by Okinawa’s coastal flavors. This Japanese-inspired vegetarian recipe, ready in about 15 minutes, pairs wakame seaweed (dried), silken tofu, cucumber 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.

Ingredients

• 1/4 cup wakame seaweed (dried)
• 200g, cut into 1-inch cubes silken tofu
• 1 small, thinly sliced cucumber
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp, toasted sesame seeds
• 1, thinly sliced scallions

Instructions

1. Step 1: Soak 1/4 cup dried wakame seaweed in cold water for 10 minutes until rehydrated and tender, then drain and chop into bite-sized pieces.
2. Step 2: In a medium bowl, whisk together 1 tbsp rice vinegar, 1 tbsp soy sauce, and 1 tsp toasted sesame oil until well combined to make the dressing.
3. Step 3: Gently toss the rehydrated wakame, 200g silken tofu cut into 1-inch cubes, and 1 small thinly sliced cucumber in the dressing.
4. Step 4: Sprinkle with 1 tbsp toasted sesame seeds and 1 thinly sliced scallion before serving chilled.