Japanese · Lunch
Cold Tofu Salad (Keto)
Silken tofu blocks sit chilled over napa cabbage and cucumber, topped with sesame oil, soy sauce, scallion and umami from nori and toasted sesame seeds. Avocado and extra sesame oil replace starchy garnishes, keeping the salad cool, savoury and genuinely low-carb without sacrificing the classic hiyashi dofu character.
$4
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
328Calories
16.4gProtein
24.1gFat
15.1gCarbs
4.3gSugar
7.1gFiber
964mgSodium
0mgChol
4.1gSat Fat
780mgPotassium
190mgCalcium
3.4mgIron
0mcgVitamin B12
16mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
keto
Instructions
1
Prep
Drain the silken tofu block on paper towel for 10 minutes to remove excess water without pressing hard enough to break the block.
2
Chill
Refrigerate the drained tofu block for 15 minutes until cold to the touch throughout.
3
Prep
Shred the napa cabbage, slice the cucumber and avocado thinly on a cutting board, keeping the avocado slices intact. Grate the fresh ginger.
4
Whisk
In a small bowl, whisk together the soy sauce, sesame oil, and grated ginger until the oil fully combines and emulsifies.
5
Build
Arrange the shredded cabbage and cucumber slices on a serving plate. Set the chilled tofu block whole on top.
6
Plate
Fan the avocado slices beside the tofu. Spoon the soy-sesame dressing over the block, then scatter scallion, torn nori, sesame seeds, and gochugaru over top. Serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g silken tofu
- 2 cup140g napa cabbage
- 2/3 cup80g cucumber
- 11 avocado (140g)
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp sesame oil
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 11 sheet (2g) nori
- 1/2 tsp1/2 tsp gochugaru (optional, for a light kick)
