Chilled tofu with ginger-sesame sauce

Prep 20 min
Total 20 min
Serves 2

Cold soft tofu drizzled with a punchy ginger dressing is so refreshing on a hot day. This recipe is a test-kitchen favourite.



1 tbsp
low-sodium soy sauce
3/4 tsp
granulated sugar
1 tbsp
2 1/2 tsp
2 tsp
grated fresh ginger
1 1/2 tsp
284-g pkg
300-g pkg
soft tofu, chilled
green onion, thinly sliced
1/4 cup
bonito flakes, optional


  • BOIL a kettle of water.
  • WHISK soy with sugar in a small bowl until sugar dissolves. Whisk in lemon and lime juices, ginger and sesame oil.
  • PLACE spinach in a colander over a large bowl. Pour hot water over spinach, stirring until wilted. Rinse with cold water and drain. Squeeze out excess water. Divide spinach between 2 plates, forming a 6-in. bed. Gently remove tofu from package. Cut in half crosswise, then cut each block into 4 slices. Gently lay 4 slices on top of each spinach bed. Drizzle each salad with 2 tbsp dressing. Top with onion and bonito flakes.


Calories 172
Protein 15 g
Carbohydrates 12 g
Fat 9 g
Fibre 4 g
Sodium 412 mg

Ingredient tip

Flaked bonito, or katsuobushi, is dried and smoked tuna. It’s delicious and adds depth to broths, rice and tofu dishes. Look for it in large plastic packages in Asian specialty food shops.

Tofu 101

Issue: August 2015

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Photo credit: Photo, Sian Richards.

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