Tofu & Avocado Salad with Tempura Batter Crumbs and Mentsuyu Dressing

Tofu & Avocado Salad with Tempura Batter Crumbs and Mentsuyu Dressing

The dressing mentsuyu adds just enough flavor without weighing things down, making it a great summer salad. Top off this delightfully refreshing dish with the extra crunch from tempura batter crumbs.

Ingredients: 4 servings

Salad greens (your favorite kind)
As desired
Tofu (silken or firm)
1/2 block
For the dressing:
Mentsuyu (3x concentrate)
5 tablespoons
1 tablespoon
1/2 tablespoon
Sesame oil
1/2 tablespoon
For Toppings
Tempura batter crumbs
As desired
Bonito flakes
As desired
Toasted nori seaweed
As desired
White sesame seeds
As desired


1. Mix all the ingredients for the dressing together and set aside.
2. Make sure you've pressed the excess water out of the tofu, and cut it into bite-sized cubes.
3. Thinly slice your cucumber on the diagonal, and cut in half on the vertical. Also cut your avocado and tomato into bite-sized pieces.
4. Tear your larger salad leaves into smaller pieces and top with your tofu and other vegetables.
5. Tear the seaweed into smaller pieces, and top on your salad along with the tempura crumbs, bonito flakes, and sesame. Season with your preferred dressing.

Story Behind this Recipe

I often eat my somen noodles with tempura batter crumbs, so I thought it they might work with a mentsuyu-seasoned salad.