Cucumber and Tofu Salad

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

• Ready In: 20 mins
• Serves: 4

Ingredients

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

• Dressing

• 3  tablespoons rice vinegar
• 2  tablespoons  dashi (basic Japanese soup stock)
• 1  tablespoon sugar or 1  tablespoon honey
• 1⁄4 teaspoon soy sauce
•  lightly toasted sesame seeds (to garnish, white or black)

Directions

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. 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. Combine the dressing ingredients in a small saucepan and bring just to a boil, then cool to room temperature.
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.