Ingredients
Dressing
- 1 Tablespoon ume plum vinegar (umeboshi vinegar)
- 1 Tablespoon sesame oil
Salad
- 1 (12.3 ounce) box silken tofu, cubed (soft, firm, or extra-firm can be used)
- ½ cup cherry or grape tomatoes, quartered
- ½ cup cucumber, sliced (Persian or English cucumber recommended)
- ½ cup avocado, cubed
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare the dressing: In a small bowl, whisk together the ume plum vinegar and sesame oil until well combined to create a flavorful dressing.
- Arrange the salad ingredients: Place the silken tofu cubes, quartered tomatoes, sliced cucumber, and cubed avocado neatly on a serving plate or in a bowl, ensuring an even distribution of ingredients.
- Add the dressing: Drizzle the prepared ume plum vinegar and sesame oil dressing evenly over the arranged salad to enhance the flavors.
- Finish with garnish and serve: Sprinkle the toasted sesame seeds on top of the salad for a nutty crunch and immediately serve for the freshest taste.
Notes
- Use soft, firm, or extra-firm silken tofu based on preference—the texture will vary slightly.
- For best flavor, use fresh and ripe avocado and cucumber varieties.
- To toast sesame seeds, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.
- This salad is best consumed fresh; avoid preparing too far in advance as tofu can release water.
- Ume plum vinegar adds a unique tangy flavor but can be substituted with rice vinegar if unavailable.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
- Diet: Vegetarian
