The Easiest and Tastiest Tofu Salad Ever!

I've always heard mixed reviews from folks on whether they like to eat tofu or not. In my opinion tofu is one of the best lean proteins you can play around with as it's close to tasteless. Which means you can easily make it taste the way you want it to taste. What more can you ask for? The biggest problem is that a lot of people don't know how to treat tofu. How do I cook it and make it  taste fantastic? If I eat it cold and straight out of the package, what do I do with it? I'm huge a fan of tofu eaten cold or hot but cold is just so darn easy that I end up doing it regularly. This recipe of mine takes no more than 5 minutes to make and it's so delicious you will be craving this super healthy meal every week:)

The Ultimate Bikini Body Tofu Salad

Serves 1 


1 pack of silken tofu or soft tofu (use only half the pack) I like to use Hodo Soy

2 stalks of organic celery cut into small cubes

1 tablespoon pickled ginger, thinly sliced

1 tablespoon of chia seeds

2 tablespoon sesame oil

1 tablespoon Braggs soy or low sodium soy

1 tablespoon of ponzu

optional : chili oil if you like spicy


1. Remove only half of the silken tofu from the pack. Slice the tofu lengthwise and horizontal wise without letting it fall apart. In the image below, you can see the faint lines in the tofu where I sliced. This is to create crevices for the soy, sesame oil and ponzu to seep through the tofu.

2. Now top the tofu off with your celery and your ginger

3. Finally dress the dish with all your sauces, soy, sesame oil, ponzu, chia seeds, and chili oil. Be sure to use a shallow bowl so the sauce can collect into a pool

And you're done! The beauty of this dish is that you can adjust your seasoning along the way. If you dig into your tofu and want more ponzu, add more ponzu, if you want more soy, add more soy...You don't need to make any dressing or toss anything around. You make it in one bowl and eat right out of it. And it's incredibly healthy, loaded with protein and dietary fiber

About the Author

"I run a business by day, work the kitchen lines at night, switch into blogger mode by midnight and occasionally travel the world to hunt for inspiration" Kathy Fang is chef and co-owner of Fang, a Chinese restaurant in San Francisco offering a fresh take on dishes influenced by both Northern and Southern China’s cuisine. The daughter of famed House of Nanking chef/owner Peter Fang, Ms. Fang has emerged from her renowned culinary family to enliven San Francisco’s food scene with her own cuisine at Fang Restaurant located in the city’s South of Market (SOMA) neighborhood. She has contributed and appeared in numerous publications such as Wall Street Journal, Self Magazine, Men's Journal, SF Chronicle, Singtao Daily, Examiner, Munchies, and makes appearances on Food Network, CNN, and Travel Channel. She recently became a two time Chopped Champion.