Soy and Ginger Tofu Salad

Difficulty: Easy-Medium

Serves 4

This salad has been made in my family for a few years now, with a couple of alterations being made each time. I’ve made it for people who don’t particularly like tofu before and have had them ask for the recipe! It’s a great accompaniment to any meal or as a larger serving can be a meal of its own. The crunchy noodles and shallots compliment the softness of the tofu and make for a lovely summer or springtime treat!


  • 1 350gram block tofu
  • 1/4 cup soy sauce
  • 1/4 cup kecap manis
  • 1 clove garlic, crushed
  • 1 teaspoon minced ginger
  • 1 tablespoon sesame seeds
  • 2 large handfuls baby spinach leaves
  • 1 small green capsicum, sliced into strips
  • 1 small red onion, very thinly sliced
  • 3/4 cup crispy noodles
  • 1/4 cup fried shallots


  1. Cut up tofu into small, 1cm cubes.
  2. Place soy sauce, kecap manis, garlic and ginger in a bowl and mix well.
  3. Place the tofu and marinade into a container and gently tip the container so the tofu is covered.
  4. Place in the fridge for at least 2 hours, tipping the container every so often.
  5. Preheat oven to 180°C and line a tray with baking paper.
  6. Spread the tofu out on the tray, let a little bit of the marinade come out as well.
  7. Sprinkle with sesame seeds and bake in the oven for 20 minutes.
  8. Place the spinach leaves on a serving platter and sprinkle with the onion and capsicum.
  9. Gently place the tofu on top before adding the noodles and shallots.
  10. Use a little of the marinade as a dressing and serve immediately.