If you have the time, put the tofu in water to cover and leave for 30 minutes. Wash the wakame seaweed and cut into bite sized pieces. Cut the radish sprouts into thirds.
Put the radish sprouts and wakame in a bowl and mix with ponzu sauce and sesame oil.
Add the tofu that has been cut into bite size pieces and mix gently. Arrange in serving bowls, sprinkle with sesame seeds and it's done.
Story Behind this Recipe
This is a old favorite side dish at my parents' house. We have it a lot alongside rich or spicy dishes like curry rice and gyoza dumplings or oily foods.
Use silken or firm tofu, whichever you prefer. If you leave the tofu in water for a while the beany smell will lessen, making it easier to eat. You can use green shiso dressing instead of ponzu sauce. In the summer, some cubed tomato is a delicious addition. Please adjust the amount of ponzu sauce depending on the size of the tofu block.