• Miwa



There are so many ways to enjoy tofu as a salad.

This Japanese tofu salad with plum dressing recipe is what I took over from my mom.

Have you ever tasted salted plum pickle? It's salty and tart. Japanese loves to eat this with rice👰

The dressing of this Japanese tofu salad is not only tart, but also nuttiness from sesame, sweetness from fish stock base, every components are nicely incorporated together and creates one big flavor!!

You can also make it vegan or vegetarian by simply swapping for vegan soba noodle dipping sauce

Enjoy the Japanese twist of tofu salad!

Tag me on the Instagram if you ever made it in you kitchen!

Please watch first before you make it🌝


<Yield> 4 servings

<Cook time> 6 mins


1 block of silken tofu(400g)


2 salted plum pickle

2 ½ tbsp of 2 times concentrated fish stock base(also known as dashi soy sauce)

1 piece of Myoga( Use ginger for substitution)

Bonito flakes (2.5g)

1 ½ tbsp of Toasted sesame oil

<Optional toppings>

Shiso basil( Use your favorite herb)


1: Cut tofu into 4 blocks and place them on a serving plate.

2 :Cut myoga finely.

3 :Deseed the salted plum and mush it with the knife until reaching puree kind of consistency. Combine plum and bonito flakes by chopping them.In a bowl, add finely chopped myoga, plum mixture, fish stock base and 1 tbsp of toasted sesame oil. Keep another 1/2tbsp of toasted sesame oil for a finishing touch.

4 :Top 2 on 1 equally divided.

5 :Drizzle 1/2tbsp of toasted sesame oil and shredded shiso leaf for a presentation. enjoy it!

<MIWA's point> Watch video for more tips!

・you can use firm tofu

・Arugula can be the substitution of shiso leaf

・If you are vegan, you can skip bonito flakes, also swap the fish stock base to kelp stock base.

<Storage time>

Store it in a air-tight container in the fridge for 2 days

2020/03/05 MIWA

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