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Tofu Salad with Watermelon Ponzu

A Japanese-inspired sauce elevates this meatless dish.

Ponzu is a tart, citrus-based condiment often served with sushi or dumplings, says Seattle-based chef Dana Tough of ChefSteps. This version uses watermelon for a sweet flavor and added vitamins and antioxidants. 

This is part of our meal prep series. Click here for the full guide.


  • 1 cup firm tofu, diced
  • 2 cups cabbage, thinly sliced
  • 2 cups bok choy, thinly sliced
  • 2 radishes, thinly sliced
  • 2 tablespoons watermelon juice
  • 2 tablespoons tangy soy-vinegar sauce
  • ½ teaspoon black sesame seeds
  • ½ teaspoon white sesame seeds
  • 1 cup scallions, thinly sliced


  1. In an airtight container, place the tofu, cabbage, bok choy, and radishes. In a separate container, mix the watermelon juice and tangy soy-vinegar sauce to make the ponzu sauce. Place the black and white sesame seeds and scallions in a separate container or small plastic bag and store everything in the fridge.


  1. Place tofu and veggies in a serving dish and drizzle with watermelon ponzu sauce. Garnish with sesame seeds and scallions.