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    You are in: Home / Recipes / Cucumber and Tofu Salad Recipe
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    Cucumber and Tofu Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Zeldaz's Note:

    A light salad or vegan side dish with lots of protein. From"Japanese Vegetarian Cooking", by Leslie Downer.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1/2 cucumber
    • 1/2 teaspoon salt
    • 6 ounces tofu, well-drained
    • 1 tablespoon vegetable oil

    Dressing

    Directions:

    1. 1
      Slice the cucumber into very fine julienne strips.; salt lightly, then place in a colander and cover with a plate and small jar of water to act as a weight. Set aside for 10 minutes to drain, then knead lightly, rinse, and pat dry.
    2. 2
      Cut the tofu into 1-inch cubes. Brush a small frying pan with the oil, heat over medium heat, and saute the tofu for 5 minutes until golden. Allow to cool and combine it with the cucumber.
    3. 3
      Combine the dressing ingredients in a small saucepan and bring just to a boil, then cool to room temperature.
    4. 4
      Toss the salad in the dressing just before serving and heap in small mounds in the centers of 4 deep bowls. Garnish with a sprinkle of sesame seeds.

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    Ratings & Reviews:

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    Nutritional Facts for Cucumber and Tofu Salad

    Serving Size: 1 (94 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 74.0
     
    Calories from Fat 45
    60%
    Total Fat 5.0 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 315.8 mg
    13%
    Total Carbohydrate 5.3 g
    1%
    Dietary Fiber 0.2 g
    1%
    Sugars 4.0 g
    16%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    dashi

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