Tofu and Tomato Salad, Umami Black Vinegar Dressing

Tofu and Tomato Salad
Cucumber, Red Onion
Umami Black Vinegar Dressing

This Umami Black Vinegar Dressing is a savory, tangy, and lightly spicy marinade that brings big flavor with minimal fuss. Tamari and fish sauce create layers of umami, while black vinegar lends a mellow tartness. Toasted sesame oil brings nutty warmth, chili oil a touch of fire, and sugar a subtle sweetness, with fresh garlic adding savory base notes that tie it all together. Perfect for salads, cold noodles, dumplings, and more.

Tofu and Tomato Salad Recipe

Umami Black Vinegar Dressing

Ingredients:

• 3 tablespoons tamari

• 2 tablespoons Chinese black vinegar

• 1 tablespoon toasted sesame oil

• 1–2 teaspoons sugar

• 1 small garlic clove, finely minced

• 1–2 teaspoons chili oil

• 1–2 teaspoons fish sauce

Instructions:

In a medium bowl, whisk together tamari, black vinegar, toasted sesame oil, sugar, minced garlic, chili oil, and fish sauce. Taste and adjust — add more sugar if you want it sweeter, more vinegar for tang, more chili oil for heat, or more fish sauce for extra depth.

Tofu and Tomato Salad

• tofu, extra firm
• tomatoes, cut into bite-sized cubes
• english cucumber, sliced into half-moons
• red onion, sliced into thin rings
• red leaf lettuce, hand torn
• scallions, sliced on the bias
• toasted sesame seeds

Drain tofu and pat dry with paper towels, slice into bite-sized triangles. Set slices on a plate with a paper towel. Refrigerate for the 20 minutes as the vegetables marinate.

Add tomatoes, cucumber, and red onion to the dressing. Stir gently and let marinate at room temperature for 20 minutes, stirring occasionally.

Line salad bowl(s) with red leaf lettuce. Arrange tofu over the lettuce. Spoon vegetable mixture and juices over the tofu. Garnish with scallions and sesame seeds.

Enjoy sunny al fresco dining and late summer tomatoes!