18 June 2022

Pickled Ginger & Wasabi Tofu Salad

I absolutely love the flavours of wasabi and ginger, they pair so well together in sushi, so why not translate those flavours into a salad? Crisp leafy greens, pan-fried sesame soy tofu, creamy avocado, edamame, ribbons of cucumber and a creamy pickled ginger and wasabi dressing, topped with homemade furikake - a seaweed and sesame sprinkle. 

This salad is so satisfying and full of nutritious ingredients whilst also feeling indulgent - it's fresh, tangy and has a spicy kick from the wasabi. The homemade furikake adds a little umami kick to the salad - I made mine with white and black sesame seeds lightly blended with nori seaweed, a pinch of salt and sugar and chili flakes. You can use the remaining furikake to top other salads, bowls and even as a topping for some fries or popcorn.

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Pickled Ginger & Wasabi Tofu Salad | Serves: 3-4 | Time: 25 mins

You'll need

  • Food processor
  • Blender
  • Chopping board
  • Knife
  • Measuring cups and spoons
  • Veg peeler
  • Cast iron/non-stick frying pan
  • Spatula
  • Large bowl

Ingredients

Furikake Seasoning:
  • 1/4 cup white sesame seeds
  • 1/4 cup black sesame seeds
  • 4 sheets nori
  • 1 tbsp chili flakes
  • 1/2-1 tsp salt
  • 1 tsp sugar
Tofu:
  • 1 block super firm tofu
  • Sesame oil
  • 2 tbsp soy sauce
Salad:
  • 100g salad leaves
  • 1 cup cooked edamame
  • 1/2 cucumber
  • 1 large avocado
  • 1/4 cup pickled ginger
Wasabi ginger dressing:
  • 1/3 cup cashews
  • Juice 1/2 lime
  • 1/4 cup pickled sushi ginger
  • 1.5 tsp wasabi paste
  • 1/2 tsp salt
  • 1/4 cup water

Method

  1. To make the furikake, toast the sesame seeds in a dry pan and place to one side. Add the nori sheets to the food processor and blitz into small pieces, then add the toasted sesame seeds, sugar, salt and chili flakes and lightly pulse to desired texture. Store in a jar and use as needed. 
  2. For the tofu, heat a frying pan on a high heat and meanwhile dice the tofu. Add a good splash of oil to the pan, add in the tofu and cook until golden. Then remove from the heat, add the soy sauce and stir to ensure it fully coats all the tofu. 
  3. Add the salad leaves and edamame to the large bowl. Using a veg peeler cut the cucumber into ribbons, dice the avocado and chop the pickled ginger and add to the bowl.
  4. To make the dressing add the cashews, lime juice, pickled ginger, wasabi paste, salt and water to the blender and blitz until smooth. 
  5. Add the dressing to the salad bowl and toss through to evenly coat. Serve up topped with the tofu and furikake and enjoy!
Cassidy xx