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