• Miwa

Refreshing tofu salad with sweet and sour onion dressing

Because my family had many slices of pizza for lunch, we were craving for something light for that night!

This tofu salad is very refreshing but still filling and nourishing.

I'm using Nutritious Hijiki seaweed seasoned with sweetened soysauce which I often make multiple dishes out of it.

Dressing is a little tangy so good for stimulating your appetite!

Such a refreshing dish!! My stomach is back on normal now! haha

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<Yield> 3 servings

<Prep time> 5mins

<Cook time> 10mins


leafy greens

tofu 150g

Nutritious Hijiki seaweed seasoned with sweetened soysauce

½ of onion


2 tbsp of soy sauce

1 tsp of honey

2 tbsp of rice vinegar

1 tsp of grated ginger

1 tbsp of toasted sesame oil

<Optional toppings>

Nori seaweed

bonito flakes

boiled young sardine


1: Chop onion finely. Microwave it 600w for 1min with the cover on. Add all the dressings listed above. Dissolve them completely. Refrigerate it until it’s chilled.

2: Make Nutritious Hijiki seaweed seasoned with sweetened soysauce ( please refer to the separate recipe by clicking link)

3: On the serving plate, make a bed of leafy green, pile tofu by scooping with the spoon. Place hijiki seaweed on top. Drizzle over generous amount of dressing. Garnish some herb if you want to .

<Miwa’s tips>

・Both firm tofu and silken tofu are tasty! Firm one is more filling!

・By microwaving onion remove the sharpness.

Hijiki seaweed can be eaten as raw. You just soak in a water for 1 hour and drain off the moisture, then top of the salad. It still works in that way but you would taste more sea weedy smell than my hijiki recipe.

・This salad need to be chilled before digging in!

<Recommended side dish>

Spring roll- using microwave-

Steamed Rice

miso soup

Japanese clear soup

<Storage time>

Store the dressing and ingredients separately.

Dressing will last a week in a air-tight container in the fridge.