Create a healthy, delicious and refreshing salad packed with Japanese flavours with this wakame and tofu salad recipe. Both wakame seaweed and tofu are used as toppings or garnishes in a variety of Japanese dishes, from salads to miso soup to hot pots. Wakame adds a delightful hit of umami to a dish, while tofu adds bulk and absorbs surrounding flavours. This salad is a perfect side dish or light meal on a warmer day.
Begin with peeling and cutting the cucumber and avocado into strips. Reconstitute the wakame in cold water and drain well. Cut your tofu into bite-size cubes.
Grab a salad bowl and add the wakame and watercress. Mix before adding the tomatoes, cucumber and avocado. Finish by adding the ponzu and sesame oil and mix again.
For the final step, simply add the cubes of tofu and stir. Give a subtle sesame crunch to your salad with the sesame seeds. Serve as a starter, side dish or light lunch.
• If you have time, leave the tofu to soak in water for about 30 mins to reduce the aroma of the soybeans.
• This recipe also would be delicious with a shiso leaf dressing.