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Japanese broccoli and bean sprouts wafu salad with soy sauce koji dressing, abura-age, and nori

Broccoli & Bean Sprouts Wafu Salad

by Vegin Vegan Vegun!
This simple Japanese-style vegan salad combines broccoli, crunchy bean sprouts, crispy abura-age, and nori in a light yet flavorful soy sauce koji dressing.
The flavors deepen as it rests, making it a delicious make-ahead side dish to serve with steamed rice.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course salad
Cuisine Japanese
Servings 2 people

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 immediately
    200 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 koji, 2 tbsp apple cider vinegar, 1 tbsp ground sesame seeds, 1 tsp toasted (dark) sesame oil, 11/2 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.
Keyword bean sprouts salad, broccoli salad, Japanese dressing, Japanese salad, japanese vegan salad, soy sauce koji, Wafu salad