Chilled Tofu Salad with Ginger, Green Onions, Asparagus, and Sesame


The combination of cool, custardy tofu with a tart sesame vinaigrette makes for a refreshing low-fat lunch. Feel free to substitute other diced steamed vegetables, such as zucchini, snap peas, or green beans, for the asparagus.

  • 4Servings



  • 4 Tbs. low-sodium soy sauce
  • 3 Tbs. mirin
  • 2 Tbs. seasoned rice vinegar
  • 1/2 tsp. toasted sesame oil
  • 1/4 tsp. chili oil

Tofu Salad

  • 12 oz. asparagus, trimmed
  • 20 oz. silken tofu, drained and cut into 2-inch squares (8 squares total)
  • 2 green onions, minced (1/4 cup)
  • 2 tsp. grated ginger
  • 3 Tbs. toasted sesame seeds


1. To make Vinaigrette: Combine all ingredients in small bowl, and stir to combine. Set aside.

2. To make Tofu Salad: Place asparagus in microwave-safe dish with ¼ cup water; cook on high 45 to 60 seconds, or until crisp-tender. Rinse asparagus under cold water, drain, and wrap in paper towels to dry. Slice into ¼-inch coins. Divide asparagus among 4 shallow bowls.

3. Center 2 pieces tofu atop asparagus on each bowl. Mound green onions and ginger atop tofu, and sprinkle sesame seeds over each dish. Drizzle 2 Tbs. Vinaigrette around tofu, and serve.

Nutrition Information

  • Calories: 185
  • Carbohydrate Content: 15 g
  • Fat Content: 8 g
  • Fiber Content: 1 g
  • Protein Content: 10 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 759 mg
  • Sugar Content: 10 g