Tofu and Wakame (dried seaweed) Salad

User rating: 4 out of 5 stars (1) Reviews

Featured in the Honolulu Star-Advertiser on October 8, 2014.



Tofu and Wakame (dried seaweed) Salad

  • 1/2 package (1/2 ounce size) wakame
  • 2 medium cucumbers, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 cup rice wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon ginger root slivers
  • 1 teaspoon sesame seed, toasted
  • 1 teaspoon miso (fermented soybean) paste
  • 2 cups extra firm tofu, diced in 1/2-inch cubes
  • 1/4 cup dried bonito flakes


  1. In a large bowl, soak wakame in cold water for 20 minutes.
  2. In a separate bowl, combine cucumber and salt; let stand for 10 minutes.
  3. Squeeze cucumbers to remove excess liquid; set aside.
  4. Drain wakame, remove hard spine, and roughly chop.
  5. Whisk together vinegar, sugar, ginger, sesame seeds, and miso.
  6. Combine cucumbers, wakame, and tofu; toss in dressing.
  7. Chill in refrigerator.
  8. Top with bonito flakes and serve.

Serves 4.

Approximate Nutrient Analysis per serving:
150 calories, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 600 mg sodium, 13 g carbohydrate, 4 g fiber, 6 g sugar, 13 g protein


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I had seen this recipe on Cooking Hawaiian Style and noticed a few adjustments were made to the recipe. I used furikaki instead of the wakame, added purple thinly sliced onion and simmered the ginger in the vinegar and sugar. This brought out more of the ginger flavor which covered all the tofu. There was too much liquid which I think came from the tofu. Next time I ill drain the tofu much longer. Everyone enjoyed it. Some said it tasted fresh.

by Roz on 10/18/2021