Broccoli & Bean Sprouts Wafu Salad is a simple Japanese-inspired side dish made with broccoli, crunchy bean sprouts, crispy abura-age (thin fried tofu), and nori, all tossed in a light wafu (Japanese-style) dressing made with soy sauce koji.
Instead of regular soy sauce, the dressing is made with soy sauce koji, a traditional Japanese fermented seasoning made from soy sauce and rice koji. Compared with soy sauce, it has a milder saltiness along with rich umami, gentle sweetness, and a miso-like depth of flavor. Combined with apple cider vinegar, ground sesame, and a little sesame oil, it makes a light, refreshing, yet flavorful dressing.
The salad is delicious served right away, but it becomes even better after resting for a while. As the abura-age and nori soak up the dressing, the flavors become richer and more balanced, making it a great make-ahead side dish.
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Ingredients
Main Ingredients
- Broccoli: Briefly boil the broccoli until tender-crisp to keep its texture. I usually cook small florets for about 1 minute and larger ones for up to 1½ minutes.
- Bean sprouts: Cook the bean sprouts starting in cold water, then drain them as soon as the water comes to a boil. This helps keep them extra crunchy.
- Abura-age (thin fried tofu): Toast until crispy before adding it to the salad. It soaks up the dressing beautifully and adds extra flavor and texture.
- Nori: Torn nori absorbs the dressing and adds a savory umami flavor to the salad.
Japanese-Style Soy Sauce Koji Dressing
- Soy sauce koji: A traditional Japanese fermented seasoning made from soy sauce and rice koji. It gives the dressing a milder saltiness, rich umami, gentle sweetness, and a miso-like depth of flavor. Homemade or store-bought both work well.
- Apple cider vinegar: Adds a clean, refreshing acidity. If using rice vinegar instead, reduce the amount slightly or add a little extra sugar to balance the flavor.
- Ground sesame: Adds a nutty aroma and subtle richness to the dressing.
- Sesame oil: Just a small amount adds a rich aroma without making the dressing too heavy.
- Maple syrup: Balances the acidity with a touch of sweetness. If using sugar instead, add it a little at a time and adjust the seasoning to taste.
For exact amounts, please check the printable recipe card👇
Instructions
Once the ingredients are prepared, all that's left to do is toss everything together.
- Prepare the ingredients:
- Cut the broccoli into bite-sized florets. Cook in boiling water for 1–1½ minutes, then drain well.
- Place the bean sprouts in a pot of cold water. Bring to a boil, then drain immediately.
- Tear or cut the abura-age (thin fried tofu) into bite-sized pieces, then toast until crispy.
- Tear the nori into bite-sized pieces.
- Mix:
- Whisk together the dressing, then toss it with the prepared ingredients.
- The salad is ready to eat right away, but letting it rest for at least 1 hour allows the flavors to develop. For the best flavor, refrigerate it overnight.
Storage
Store leftovers in an airtight container in the refrigerator and enjoy within 2–3 days.
FAQ
Yes. In fact, I recommend making it a few hours ahead or even the day before. As the abura-age and nori absorb the dressing, the flavors become richer and more balanced.
Yes. Rice vinegar works well, too. Since it has a milder acidity than apple cider vinegar, you may want to use slightly less or adjust the sweetness with a little extra sugar to taste.
Yes. Both homemade and store-bought soy sauce koji work well in this recipe. The flavor may vary slightly depending on the brand, so adjust the seasoning to taste if needed.
More Broccoli Recipes
More vegan recipes made with broccoli:
More Soy Sauce Koji Recipes
More vegan recipes made with homemade soy sauce koji:
More Bean Sprout Recipes
More vegan recipes made with bean sprouts:
Recipe Card
Broccoli & Bean Sprouts Wafu Salad
Ingredients
- 100 g broccoli
- 200 g bean sprouts
- 1 abura-age (thin fried tofu) (about 20g)
- 1 sheet nori
Dressing
- 2 tablespoon soy sauce koji (add more if needed)
- 2 tablespoon apple cider vinegar
- 1 tablespoon ground sesame seeds
- 1 teaspoon toasted (dark) sesame oil
- 11/2 teaspoon maple syrup (or sugar)
Instructions
Preparation
- Cut the broccoli into bite-sized florets. Cook in boiling water for 1–1½ minutes or until tender-crisp, then drain well.100 g broccoli
- Place the bean sprouts in a pot of cold water. Bring to a boil, then drain immediately200 g bean sprouts
- Tear or cut the abura-age into bite-sized pieces, then toast until crispy.1 abura-age (thin fried tofu)
- Tear the nori into bite-sized pieces.1 sheet nori
Mix
- Whisk together all the dressing ingredients in a large bowl.2 tbsp soy sauce koji2 tbsp apple cider vinegar1 tbsp ground sesame seeds1 tsp toasted (dark) sesame oil11/2 tsp maple syrup
- Add the prepared ingredients and toss until evenly coated. Taste and adjust with more soy sauce koji or salt if needed.
- Let the salad rest for at least 1 hour before serving. For the best flavor, refrigerate it overnight.
If this recipe made its way into your kitchen, and you'd like to share that moment, feel free to tag @veginveganvegun or use #vegin_vegan_vegun.
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