Step 1

Gather all the ingredients.

Step 2

Put dried wakame seaweed in water to rehydrate for 10 minutes. Once wakame is soft and tender, squeeze water out and set aside.

Step 3

In a small bowl, combine 3 Tbsp Ponzu, 1 Tbsp soy sauce, 1 Tbsp sesame oil, and ⅛ tsp Kosher salt.

Step 4

Add ½ Tbsp white sesame seeds and ⅛ tsp Yuzu Kosho (optional and more for spicy taste). Whisk all together.

Step 5

Stack shiso leaves and cut into julienned strips.

Step 6

Cut the tofu into small cubes.

Step 7

Cut the lettuce into bite size pieces and place on the serving platter. Top with corn kernels and cherry tomatoes.

Step 8

Place the tofu, wakame seaweed, and shiso leaves.

Step 9

When ready to serve, drizzle the dressings and put some remaining on the small cup/bowl.