• Miwa




<Yield> 2 servings

<Prep time> 10 min

<Cook time> 0 min


extra firm tofu (200g)

tomato 1 small , diced

Asian cucumber 1 small , diced

avocado ½ , diced

pickled daikon radish ½ cup, diced


soy sauce 1 tbsp

salt 1 pinch

garlic 1 clove, grated

lemon juice ¼ tsp

favorite neutral oil ½ tbsp

black pepper ½ tsp

toasted sesame seed 1 tbsp


1; Dice tomato, avocado, cucumber and pickled daikon radish into ½ inch cubes.

2; Dice tofu into 1 inch cubes. (You can press tofu before cut them if you don't want the salad to be too soggy.)

3; Mix all the <dressing>together. Let it chill in the fridge.

4; In a large bowl, combine everything( step 1,2 and 3). Plate them up and ready to be enjoyed.

<Miwa’s tips> ※Watch more on YouTube!

1; If you don’t find the Japanese pickled daikon radish, feel free to swap for any other pickles. You just want to add a crunchy, salty and tangy factor to the salad.

2; I highly recommend using extra firm tofu. If you have time, press tofu gently with your palm to squeeze the liquid out.

3; It’s the best when it’s chilled.

<Storage time>

Keep it in an air-tight container for 2 days in the fridge. It’s the best when everything is just combined.


  • Premium quality Japanese knife: If you are looking for a sharp and premium quality Japanese knife, click this link! This is the one I use on YouTube. I'm loving it!

2021/07/24 MIWA