Cucumber and Tofu Salad

Recipe by zeldaz51
READY IN: 20mins


  • 12
  • 12
    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
  • 14
    teaspoon soy sauce
  • lightly toasted sesame seeds (to garnish, white or black)


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